Categories: October

Ingredients

• 225g caster sugar
• 1 vanilla pod, split
• 125ml milk
• 125ml double cream
• 3 medium egg yolks

Directions

1. Preheat the oven to 150˚C/fan 150˚C/gas 2. Line a baking tray with foil. Put 115g of the sugar with 3 tablespoons of water in a saucepan over a low heat, stirring to dissolve the sugar. Increase the heat to medium and cook until it turns a caramel colour. Pour half onto the foil and set aside.

2. Add the vanilla pod to the remaining caramel, cook for a few seconds. Carefully pour in the milk and cream, (it will spit), and stir over a low heat to melt any caramel lumps. Remove from heat and set aside.

3. In a heatproof bowl, beat the yolks with the remaining sugar, until pale. Add the hot cream mixture and stir. Pour through a fine sieve into a jug. Set aside for 10 minutes. Spoon off any froth from the surface. Pour into 6 × 100ml ovenproof pots. Place them in a roasting tin, then pour enough hot water in the tin to come halfway up the sides of the pots. Bake for 50-55 minutes, or until set yet still wobbly in the centre. Set aside to cool slightly, then chill.

4. Meanwhile, break up the hardened caramel on the tray, put into a plastic bag and crush with a rolling pin. Serve each caramel pot with a spoonful of whipped cream, if you wish, and top with the crushed caramel.

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