I like crème caramel unadorned, no fruit – the point of a crème caramel is the texture and the contrast between the flavour of the custard and the caramel – but you could serve them with blackberries or poached plums if you like.
If you want to be a purist, just use the vanilla pod and leave out the star anisePrep time: 20 minutes, plus 30 minutes infusing and further setting | Cooking time: 40 minutesSixWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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