Jill Dupleix

Crème caramel

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Preparation info
  • Feeds

    four to eight

    • Difficulty

      Medium

Appears in
Old Food
Old Food

By Jill Dupleix

Published 1998

  • About

There is a very good reason why crème caramel has become so damnably clichéd. It’s delicious. I often infuse the milk with lemon rind for extra fragrance and a light citrusy accent, but otherwise, there’s not much I would want to change.

Ingredients

  • 1 litre (1¾ pints) milk
  • 6 tbsp caster sugar

Method

Combine milk, sugar, lemon rind and vanilla bean and bring slowly to the boil. Remove from heat and leave to stand for 1 hour to infuse.

Heat the sugar for the caramel with just en