½ cup caster sugar
Creme caramel
375ml (13 fl oz) whole milk
375ml (13 fl oz) sweetened condensed milk
6 eggs
1 tbsp vanilla bean paste
Sponge
50g (1.7 oz) caster (superfine) sugar
3 egg yolks
30g (1 oz) whole milk
30g (1 oz) vegetable oil
50g (1.7 oz) low protein/cake flour
All
Delicious
Great👏👏👏
Marions kitchen is the best!!!
Wow!! This is a great dessert
I was a bit skeptical that I could pull this off bc of the many steps. But after only burning the caramel once (LOL) it ended up as a perfect dessert. IMHO I could have used regular sugar rather than chasing down caster sugar (caster sugar is not common in the US) but other than that I had no issues.