Categories: September

Ingredients

• 180g caster sugar
• 150ml milk
• 300ml single cream
• 1 vanilla pod, split
• 4 medium eggs

Directions

1. Put 150g of the sugar with 4 tablespoons of water in a heavy-based saucepan over a low heat. Stir to dissolve the sugar. Increase the heat to medium-high and cook for 5 minutes until it is dark golden. Divide among 6 × 125ml ramekins. Cool completely.

2. Preheat the oven to 150˚C/fan 130˚C/gas 2. Put the milk and cream into a pan. Scrape in the vanilla seeds and add the pod. Bring to the boil, then set aside for 30 minutes to infuse.

3. In a small bowl, beat the eggs lightly with the remaining sugar. Strain the infused cream into the eggs, discarding the vanilla pod, and mix together. Divide among the ramekins, sit them in a deep roasting tin. Fill the tin with enough boiling water to come halfway up the sides of the ramekins. Cook for 30-35 minutes, until firm yet with a slight wobble. Remove from the tin and set aside to cool. Put on a tray, cover with cling film and chill for at least 3 hours or preferably overnight.

4. Loosen around each caramel with a knife, sit a plate on each and carefully invert to turn out. Serve with cream, if you wish.

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