Caramel Cream Pots

Preparation info
  • Serves


    • Difficulty


Appears in
Open Rhodes Around Britain

By Gary Rhodes

Published 1996

  • About

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.