Joanne Harris, Fran Warde
2 hr 30
By Joanne Harris and Fran Warde
This is one of my favourite desserts. No two people make it in exactly the same way, but this is my grandmother’s recipe, and ideally it should be made 24 hours in advance to give the rich caramel colour at the bottom of the dish time to develop.
Heat the oven to 160°C/gas 3. Place an ovenproof soufflé dish in the oven to warm.
Make the caramel. Place the sugar and water in a small pan. Bring to the boil, then simmer until golden brown. Pour into the warm soufflé dish.
Place the milk in a pan and bring gently to th