Mary Berry's simple step-by-step guide to the perfect crème caramel. Equipment and preparation: you will need 6 x size 1 (150ml/¼ pint) ramekins. Pre-heat oven 150C/300F/Gas 2. Warm the ramekins ...

The French perfected its smooth texture, while Spain popularised flan, its close cousin. Over time, it spread across continents. The idea of making crème caramel can feel intimidating – too ...

French food is heralded as perhaps the best on the planet, and for good reason. These essential French dishes are some of the ...

Put 150g/5½oz of the caster sugar in a clean, heavy-based saucepan and heat over a high heat without stirring until the sugar melts and a golden-brown caramel ... and bake the crème caramels ...

Choose a classic French ... dark caramel and flakey puff pastry. Serve with crème fraîche or high-quality vanilla ice cream.

With its signature caramel crunch topping, classic French crème brûlée is the richest of all custards. The moment the spoon cracks the top to expose the creamy custard is our favorite part of ...