Crème caramel with a lemon crumble topping and berries

By Glynn Purnell From Saturday Kitchen Ingredients For the crème caramel 275ml/9½fl oz full-fat milk 1 vanilla pod, split 2 large free-range eggs 250g/9oz caster sugar For the crumble topping 125g/4½oz plain flour 100g/3½oz salted butter, diced 50g/1¾oz icing sugar 1 tbsp fine …

Hot chocolate fondants with summer berries and mint froth

Ingredients For the fondants 190g/7oz dark chocolate, at least 60 per cent cocoa solids 100g/3½oz butter, softened 35g/1oz ground almonds 2 large free-range eggs, separated 35g/1oz cornflour 85g/3oz caster sugar 3 plain chocolate truffles For …