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 ...

About Coconut and Litchi Creme Caramel Recipe: An Asian twist to the classic caramel ... Strain the mixture, add the lychees and set aside. In a pan, melt the sugar to make a golden brown caramel, ...

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 ...

Take care when cooking with it.) Remove the pan from the heat and carefully add two tablespoons of recently boiled water to the caramel - it will spit and splutter a little, so keep your face at a ...

It’s silky smooth and tastes just like vanilla custard or French creme caramel ... Make a larger one in a pie dish or cake pan. Pour caramel into the bottom of the pan and swirl so it coats ...