The best recipes are simple yet impressive, like this French classic. Best of all it’s made ahead of time and just whipped out of the fridge when you’re ready to serve. Two tips help ensure crème caramel success: dissolving the sugar in the eggs means you beat them less giving a more delicate custard – and allowing the milk to cool before adding it ensures you don’t end up with scrambled egg. Freeze leftover egg whites to make another simple yet impressive dessert, pavlova. A slightly bittern caramel balances out the sweetness (see video below), it also means a wine that’s not too sweet, like a Moscato d’Asti, works well; try the deliciously grapey, off-dry Alasia.
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