This is an easy method to make these dreadfully indulgent but worthwhile dessert. I prepare the caramel in advance by cooking condensed milk slowly in boiling water and then store it in the fridge until ready to use. The caramel sauce is a useful stand by for many dishes such as ice-cream and poached pears. I like to use creme fraiche rather than double cream as I find the sharp flavour cuts through the sweetness of the caramel.
Prep: 20 minutes
Cook: 20-30 minutes
Prep: 20 minutes (plus 24-36 hours soaking time)
Cook: 30 minutes
Prep: 10 -15 minutes
Cook: 30-40 minutes