Miele H6461 Recipe Book page 132

Desserts
Tips
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
until caramelised and golden (do not
stir and do not allow to get too dark, as
the flavour will be bitter). Pour into the
pudding basin/ramekins.
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