#maple caramel

Maple syrup creme caramel as the 60th bake from the 2016 Great British Bakeoff cookbook. I was very sceptical if it will turn out good the first time, but they were great both in texture and taste. The actual work is only a few minutes, more of it is just waiting to boil and then cook the maple syrup for the caramel. I had thick ramekins so I needed an additional 5 minutes over the max 50, even then it was still very fluid. I made the pecan pralines for the decoration.

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