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 ...

This custard dessert is the ultimate Fall comfort food of sweet and silky goodness. (Recipe Credit: Aube Giroux of Kitchen Vignettes). To create a water bath, place the flan mold into a cake or ...

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 ...

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 ...

Preheat oven to 160ºC or 150ºC fan forced. To make caramel, place water and sugar in a small saucepan and stir sugar until dissolved. Leave the mixture well alone from now on! Allow to boil for about ...

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 proper creme caramel should be ‘like sinking into a comfortable chair’ While the creme caramel at Trattoria Da Cesare al Casaletto may be the best in Rome (so good that an Arab princess once offered ...

Halfway through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific ...

Mary Berry's simple step-by-step guide to the perfect crème caramel. Equipment and preparation: you will need 6 x size 1 (150ml/¼ pint) ramekins. Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in ...

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 ...