Make a caramel by gently dissolving the sugar in 100ml (3 1/2 fl oz) water in a small heavy-based saucepan, then boil without stirring until the syrup turns a golden color (but do not allow it to ...

The Salted Caramel ice cream with Pecans flavor is especially ... Continue boiling until the mixture turns a deep amber color, then slowly whisk in the warmed cream until thoroughly incorporated.

Sugar and water are slowly heated on the stovetop to between 320-340 degrees Fahrenheit, depending on the desired color ... crème caramel and is perfect to drizzle over vanilla ice cream or ...

Serve with pouring cream. Make these the day before - if you turn the caramel custard out too soon, the caramel stays in the bottom of the ramekins. But do turn them out just before serving or the ...

Be patient but stay close—it can burn quickly. Divide the caramel between ramekins and let it set. Prepare the custard: Warm cream and milk in your Instant Pot on sauté mode. Whisk eggs ...

Recapture the bygone flavour of this popular French dessert orange crème caramel. Equipment and preparation: You’ll need four large dariole moulds or ramekins. Blend the zest and caster sugar ...