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.

Apple and ginger tarte Tatin

The deeply caramelised sugar and tart apple make for an alluring combination, and it's a doddle to whip up for the end of a meal.