Recipies and serving suggestions for Paxton's Caramel Syrup

Pour over icecream or all kinds of pancakes or waffles.

Use to sweeten hot milky drinks or coffee for an extra bit of body.

Meringues with whipped caramel cream. Use to sweeten the whipped cream and then drizzle over your assembled meringues.

Creme Caramel

One the most luxurious desserts and a serious indulgence. If you're one of those people who don't have the time, can't be bothered or have tried but repeatedly failed to make caramel all you have to do in this recipe is pour Paxton's Caramel Syrup into the bottom of the ramekins before you pour in the custard.

You will need:

1/2 pt (10 fl oz) milk
1/4 pt (5fl oz) Double Cream
4 medium sized eggs
1 1/2 oz(35g) castor sugar
1/2 tsp vanilla extract
6 tbsp (90ml) Paxton's Caramel Syrup

6 ramekins or 1 1/2 pint casserole dish.


1. Pour 1 tbsp of Paxton's Caramel Syrup into each ramekin.
2. Heat the milk and cream and sugar until almost boiling. Don't let it boil.
3. Beat the eggs gently until mixed.Add the vanilla extract to the eggs and gently pour the hot milk and cream into the eggs stirring all the time. Skim of any bubbles on the surface of the custard.
4. Gently pour the custard through a sieve or tea strainer into the ramekins. This will remove any egg solids and prevent the custard from mixing in with the syrup.
Place the ramekins into a dish of warm water a centimeter below the tops and place in the oven at 160 C, 325 F or Gas 3 for 30 mins.
Cool to room temperature before you turn them out. You will need to run a sharp knife around the caramels to loosen them.




American Pancakes with Caramel Syrup
Something extra special for breakfast. Serve with vanilla icecream for an indulgent dessert