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Easy
Published 1975
Caramel cream was made just like this in the fifteenth century (though the recipe is in very different language).
Make the caramel by pouring the sugar and water into a small saucepan and heating over a low flame. Stir all the time to dissolve the sugar. Bring to the boil, then, without stirring, simmer until it turns a rich brown. Pour into four individual moulds. Swish them around until the sides are well coated.
To make the custard, heat the milk in a saucepan. Put the sugar into a basin and add