Crème caramel with biscotti
You’ll have lots of biscotti left over which can be stored in an airtight tub for up to a month and served with coffee or other creamy desserts like possets.
For this recipe you will need 4 large ramekins.
For the crème caramels
- 225g/8oz caster sugar
- 425ml/15fl oz double cream
- 1 vanilla pod, split in half lengthways
- 4 medium free-range eggs