Creme Caramel Recipe From Steve Cumper | Homes To Love
Follow these simple steps to create Steve Cumper's luscious creme caramel with Pedro Ximenez sherry for dessert tonight
Ingredients
- 300g sugar (for caramel)
- ¼ cup water
- 1 cup Pedro Ximénez sherry
- 9 eggs
- 1 vanilla pod, scraped
- 250g sugar
- 375g sweetened condensed milk
- 1 litre milk
- 23cm x 8cm bundt cake pan* (2.1 litre)
- Melted butter, for greasing tin
- *If you don’t have a bundt tin, use a standard flan tin or loaf tin.
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