Caramel DELIGHTS

Patisserie-worthy French desserts that are guaranteed to please

- ROSE FOOKS

Coffee crème caramel

Espresso and vanilla combine perfectly in this twist on a rich and creamy classic.

1 Heat the oven to 130C Fan/Gas 2. Put the caster sugar and 60ml water in a saucepan and stir over a medium heat until the sugar dissolves. Increase the heat to high and boil for 8-10 mins until the sugar turns a dark caramel colour. Carefully pour into the loaf tin and tilt to coat the bottom and sides. Place in a deep-sided roasting tin and set aside.

2 Whisk the eggs, additional yolks and the brown sugar in a large bowl.

3 Put the remaining ingredients, except 3 to a simmer, then remove from the heat and whisk into the egg mixture.

COOK'S TIP The leftover egg whites can be frozen for up to 3 months. We like to use them for making meringues.

4 Strain the custard through a sieve, discarding the vanilla pod, then pour into the loaf tin. Add enough boiling water to the roasting tin to come two-thirds up the sides of the loaf tin, then bake for 1 hr 20 mins until the dessert is set around the edges, with a wobble in the middle. Set aside to cool, then cover and chill for at least 4 hrs or, ideally, overnight.

5 Run a knife around the edge of the tin to serve with orange segments, if liked.