Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

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


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/