Make this super easy homemade crème brûlée recipe with a smooth and silky texture and crunchy caramel, just like in ...

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 ...

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

Called "soupe à l'oignon" in France, chef Ludo Lefebvre's classic recipe includes beef stock, dry sherry, Worcestershire sauce, and plenty of caramelized onions. Use Emmental or Gruyère cheese for the ...

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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 ...