Malted Milk Crème Caramel with Sugar Biscuits

In Paul Bloxham`s recipe, malted milk adds a delicious touch to classic crème caramel, and crisp palmiers make the perfect accompaniment
By Paul Bloxham
Malted Milk Crème Caramel with Sugar Biscuits
  • Rating:
  • Serves: 4
  • Cook Time: 55 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the crème caramel

  • 125 g caster sugar
  • 3 eggs
  • 1 egg yolk
  • 150 ml milk
  • 150 ml double cream
  • 2 tbsp malted milk drink granules, such as Ovaltine

For the palmiers

  • 200 g puff pastry
  • 100 g icing sugar
  • 35 g caster sugar


1. Preheat the oven to 150C/gas 1. Put half of the sugar into a saucepan with 3 tablespoons of cold water and cook over a high heat until the mixture begins to turn a light caramel colour. Reduce the heat and continue to cook until the caramel becomes a dark golden colour.

2. Carefully add a further 2 tablespoons of water to the caramel. to stop it colouring, and pour this syrup into 4 dariole moulds.

3. Pour enough water into a 5cm deep roasting tray to come half way up the sides and place into the oven to heat through.

4. Meanwhile, whisk the eggs and extra egg yolk in a bowl with the remaining sugar.

5. Heat the milk and cream together in a saucepan and stir in the malted milk powder.

6. Strain through a fine sieve onto the egg mixture and whisk until smooth. Divide the custard between the dariole moulds.

7. Set the moulds in the heated roasting tray and bake for 45-50 minutes, until the custards are set. Leave to cool, then chill for at least 2 hours before turning out.

8. To make the palmiers; preheat the oven to 210C/gas 7. Dust a clean surface with icing sugar and roll the pastry out to form a rectangle.

9. Scatter a layer of icing sugar over the pastry.

10. Roll-up each side of the pastry into the centre - so you have two cylinder shapes. Cut into slices and place onto a baking sheet.

11. Flatten out, with the palms of your hand and dust with more icing sugar and a little caster sugar. Cook for 5 minutes, or until golden brown.

12. Transfer to a wire rack and leave to cool. Dust with sugar and serve with the crème caramel.

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