10 January 2013,21:31 by

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A creamy caramel dessert is a wonderful way to end a meal. It is light and delicious, and this recipe is very simple to make. Fresh fruit is the perfect accompaniment.
Serves :

Preparation Method :

  • To make the caramel, place the sugar and water in a heavy pan, and heat until the sugar dissolves and the mixture is bubbling and pale gold in colour.
  • Watch the sugar carefully, as it can quickly burn once it begins to caramelize. Pour carefully into a 1.2 l / 2 pint / 5 cup soufflé dish. Leave the caramel to cool.
  • Preheat the oven to 180°C / 350°F / Gas 4.
  • To make the custard, break the eggs into a medium mixing bowl and whisk until frothy.
  • Stir the vanilla extract into the whisked eggs and gradually add the granulated sugar.
  • Add the milk in a steady stream, whisking constantly.
  • Pour the custard over the top of the caramel.
  • Cook the custard in the oven for 35 - 40 minutes. Remove from the oven and leave to cool for 30 minutes or until the mixture is set.
  • Loosen the custard from the sides of the dish with a knife.
  • Place a serving dish upside-down on top of the soufflé dish and invert, giving a gentle shake if necessary to turn out the custard on to the serving dish.
  • Arrange any fresh fruit of your choice around the custard on the serving dish and serve immediately.


  • 2 tablespoons granulated sugar
  • 2 tablespoons water

For the custard

  • 6 eggs
  • 4 drops vanilla extract
  • 100 grams granulated sugar
  • 750 ml semi-skimmed (low-fat) milk
  • Fresh fruit, such as strawberries, blueberries, orange and banana slices, and raspberries, to serve

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