Peter Gilmore

Crème Caramel

Preparation info
    • Difficulty

      Easy

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By Peter Gilmore

Published 2010

  • About

Ingredients

  • 380 g (13½ oz) Caster (Superfine) Sugar
  • 1 litre</

Method

Preheat the oven to 170°C (325°F/Gas 3). Have eight crème caramel moulds standing by. Put 200 g (7 oz