Caramel Parfait

You must use a sugar thermometer for this parfait. An electric mixer for the final stage is also desirable, since the caramel should be continuously whisked until it has cooled significantly, prior to the inclusion of the cream.


  • 225 g/ 8 oz caster sugar
  • 4 egg yolks
  • 575 ml/ 1 pt double cream


Put the sugar and 6 tablespoons of cold water in a pan and bring it slowly to 180°C/350°F, when you will have a dark caramel. Remove from the heat and gradually add 125 ml/ 4 fl oz more cold water, stirring in. Do this slowly and VERY carefully because the water coming in contact with the red-hot sugar causes it to bubble and spit and sugar burns really are to be avoided at all costs.

When you have added all the water, return to the heat and bring back to the boil. Remove from the heat and reserve. Allow to cool for 5 minutes, while you whisk the egg yolks to a light froth. Continuing to whisk, pour in the caramel syrup in a thin stream until fully incorporated and continue whisking until cool.

Lightly whip the double cream to soft peaks, then fold this into the caramel custard and mix thoroughly to a uniform brown with no streaks of cream showing.

Pour into a plastic container, put on a lid and freeze for 8 hours or overnight, removing to the fridge to soften for 5 minutes before serving.