A good crème caramel is possibly one of my favourite desserts, not least because it will sit happily in the fridge for a few days, to be flipped out in a perfect state when it's needed. You can serve ...

Note: Adapted from Thomas Keller’s Bouchon. This recipe calls for 8 (7- to 8-ounce) crème caramel cups or ramekins. 1. Arrange 8 (7- to 8-ounce) crème caramel cups or ramekins in a baking pan lined ...

Even the greatest chefs have a soft spot for old favorites. It’s just that they take a little more care in their preparation. That’s certainly the case with the French Laundry’s Thomas Keller and his ...

Does this gently jiggling French fancy need cream or milk, caster sugar or muscovado – and how do you get it to set without going rubbery?People tend to get a bit misty of eye when you mention creme ...

A caramel custard with a nice, rich texture is a fool-proof dish that is almost always satisfying no matter whether you pay hundreds of rupees for it or whether you make it yourself at home. HT Image ...

What exactly is the difference between caramel and burnt sugar? To give you an idea of how my attempt to make creme caramel went, here’s a list of my Google searches, before, during and after: “creme ...

About Coconut and Litchi Creme Caramel Recipe: An Asian twist to the classic caramel custard with lychees and coconut milk. Prepare it as a post-dinner dessert and relish with family and friends. Heat ...

Mandarins are so in season and although great for eating just as they are, it is always nice to cook with fruit that is in its prime. Creme caramel is just such a classic dessert that probably doesn't ...

Creamier than flan and not quite as rich as crème brûlée, Thomas Keller's classic crème caramel serves up silky vanilla custard in a pool of amber caramel. Thomas Keller is the chef of ...

'A simple, silky crème caramel served with a few flakes is a pudding of the best contrasts.' Credit: Photo: Laura Hynd I love smoked salt, to the point that I snack on oatcakes spread with butter and ...

Steven Wagner's friend Alessandro Lunardi, a wine professional, is also a great cook. His mother taught him how to make this crème caramel; it's easier and more unusual than individual custards.Plus: ...