Crème caramel from Louise Hilary from What's for Pudding? by Alexa Johnston

  • egg yolks
  • milk

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • onetui on January 02, 2013

    After twice trying unsuccessfully to make the caramel, it worked better with 1/2 cup sugar and 2 tablespoons (not 3) of water. Dissolve the sugar in the water off the heat, then put it on a medium heat and bring to the boil without stirring. Tilt rather than shake the pan to avoid crystals forming.

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