We combine a smooth and creamy classic French dessert with crisp golden pastry in these decadent caramel puds
Buy the ingredients for this recipe now via:
Want to know how this works? Read all about it here.
The trick to a crème brûlée topping
The secret is to make a hard caramel first, then crush it up and scatter over the top. This means the sugar is already golden brown and simply needs the merest heat to melt it back to one solid, evenly caramel-coloured sheet.