When a vanilla or chocolate cake seems too ordinary, choose this caramel cake with its layers of brown sugar-infused cake and ...

Mary Berry's simple step-by-step guide to the perfect crème caramel. Equipment and preparation: you will need 6 x size 1 (150ml/¼ pint) ramekins. Pre-heat oven 150C/300F/Gas 2. Warm the ramekins ...

Cook until the sugar is dissolved, washing down the side of the pan with a wet pastry brush. Continue cooking, without stirring, until an amber caramel forms, about 6 minutes. Remove from the heat ...

Apple-pie filling: In a large mixing bowl, whisk together cornstarch, sugar, brown sugar ... let cool to room temperature. Salted caramel sauce: In medium pot, bring all ingredients to a boil ...