Make the caramel : in a pot on medium heat, put the sugar and some water, and leave until caramel forms. Immediately take it out of the heat and pour it into the greased mould. Step 7: ...

Stir in the fleur de sel and pour the caramel into a heatproof vessel. This makes about 3 cups caramel. Cool to room temperature, then refrigerate until needed.

Preheat the oven to 325°. Sprinkle the remaining 2 tablespoons of sugar over the bread pudding. Set the baking dish in a roasting pan and fill the pan halfway with hot water.

Preparation 1. Preheat the oven to 375 F and butter a 9-by-13-inch baking dish. 2. In a small saucepan set over low heat, warm the butter, milk, cream, sweetened condensed milk, and brown sugar ...

Continue to cook the sugar until it darkens to a rich caramel color, 7 to 10 minutes -- the sugar will darken quickly and noticeably and will smell faintly nutty.

Gradually whisk in the hot caramel. Pour over the croissants and let stand for 10 minutes, pressing the croissants to keep them submerged. Bake the pudding in the center of the oven for 20 minutes ...

This chocolate pudding is rich and unctuous, but its richness is offset by the crème fraîche. It is delicious hot or cold. For an adult twist on this childhood favourite, the caramel shards add ...

Liberally grease an 850ml microwave-safe pudding bowl with the extra butter and line the base with a disc of baking paper. 1 Beat 125g of the butter and the castor sugar together using a wooden spoon ...

4 CARAMEL SAUCE Pour the cream, syrup and sugar into a saucepan and heat over low heat until the sugar has dissolved. Simmer for 15 minutes until the sauce has turned a golden caramel colour. Stir ...