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8-10
Easy
By Gary Rhodes
Published 1996
These pots are almost like a caramel crème brûlée without the sugar topping. Having the caramel mixed into the brûlée mix gives you a bitter-sweet taste all the way through. I like to serve this with home-made biscuits: the Maple Syrup and Walnut Biscuits work well, giving a good nutty flavour and texture.