This recipe serves
|For the caramel|
|For the custard|
|500ml||-||Full fat milk|
|1||-||vanilla pod split lengthways, seeds scraped out and reserved|
|2||-||Whole eggs plus 3 egg yolks|
- Pre-heat the oven to 150°C.
- Put the water in a small, heavy-based saucepan and scatter over the sugar. Place the pan on a medium heat and allow the sugar to dissolve without stirring. Simmer the syrup until it reaches a rich, dark amber colour, taking care not to burn it. Remove from the heat and carefully divide between four ramekins, tilting each to coat the bases evenly. Transfer the ramekins to a deep roasting tin and set aside.
- Place the milk in a saucepan with the vanilla pod and seeds and bring to a simmer. Turn off the heat, cover the pan with a lid and allow the vanilla to infuse the milk.
- Meanwhile, in a large bowl, lightly whisk together the eggs and egg yolks with the sugar.
- Remove the vanilla pod from the milk and discard (you can wash and dry your vanilla pod and add it to a jar of caster sugar to make vanilla sugar!) Slowly pour the hot milk into the eggs and sugar, whisking all the time, and continue to whisk until the sugar is dissolved. Transfer the mixture to a jug to make pouring easier, then divide the custard between the ramekins.
- Pour boiling water into the roasting tin until it comes half way up the sides of the ramekins, then transfer the tin to the oven. Bake for 45 minutes then check to see if the mixture has set (press gently on the surface – they should have a slight wobble but not be at all liquid). If they are not quite set, return to the oven for a further 5-10 minutes.
- Once set, remove from the oven and allow to cool. Once cooled, transfer to the fridge and chill for at least 2 hours before serving.
- To serve, run a thin sharp paring knife around the inside of the ramekins before inverting onto a serving plate. Serve with cat’s tongue biscuits.
- No equipment required