Categories: July

Ingredients

• 8 egg yolks
• 100g caster sugar, plus 1 tbsp
• 500ml double cream
• 100ml Baileys
• 900g strawberries
• seeds of 1 vanilla pod

Directions

1. Preheat the oven to 150˚C/fan 130˚C/gas 2. Mix the egg yolks and 100g sugar well in a bowl (don’t whisk).

2. Pour the cream and Baileys into a pan and, stirring, bring just to the boil. Briefly mix into the egg yolks and sugar. Strain into a large jug, discarding any froth on the surface.

3. Divide between 6 × 150ml heatproof teacups or ramekins. Put into a large roasting tray and pour hot (not boiling) water to come halfway up the sides of the cups or ramekins. Cover the tray with foil and put into the oven. Bake for 25-30 minutes, until set but the custards are still a little wobbly in the centre. Lift from the tin, cool then chill.

4. Meanwhile, make the syrup. Thickly slice half the strawberries and put into a heatproof bowl with the sugar and vanilla seeds. Cover with cling film and put over a pan of simmering water and simmer for 30 minutes, to draw out the juices. Set aside to cool, then chill.

5. Pour the cooked strawberries into a sieve over a bowl for the syrup to drip into. Discard the berries. Hull the rest of the strawberries, cut the large ones in half and toss in the syrup. Spoon over the custards to serve.

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