Desserts
181
Tip
This sweet dessert is very popular in
Spain and Portugal and is very similar
to the Crème caramel we are familiar
with from France.
To make your own caramel syrup: place
80 g sugar and 30 ml water in a pan.
Cook over a high heat on the hob
stirring all the time until caramelised
and golden (do not allow to get too
dark, as the flavour will be bitter). Pour
into the pudding basin/ramekins.
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