CRÈME CARAMEL

People seem to have forgotten about this dish in recent years, but it’s so simple – just a few ingredients – and it makes a tasty end to a meal. You could also make it in a large 1.2ltr (2pt) ovenproof dish and bake it for one and a half hours.

Serves 6

Butter, for greasing 600ml (1pt) whole milk 1 vanilla pod, split 165g (6oz) caster sugar 2 eggs 4 egg yolks

First grease 6 ramekins with butter and set them aside. Pour the milk into a pan and add the vanilla pod. Heat the milk until it is just about to boil, then remove the pan from the hob and leave the milk to infuse.

To make the caramel, put 125g (4½oz) of the sugar in a medium pan, preferably stainless steel. Give the pan a shake so the sugar spreads evenly over the base, then pour in just enough water to cover the sugar – no more than 75ml (2½fl oz). Place the pan over a medium heat. Shaking the pan occasionally (keep stirring to a minimum), gently simmer the sugar and water until the sugar has melted. Continue to cook until it has turned a deep golden brown, but watch it very carefully as the caramel can turn very quickly and will taste bitter if it gets too dark. Divide the caramel between the ramekins and swirl, making sure the bases are completely covered. Set aside while you make the custard.

Put the eggs and egg yolks in a bowl with the remaining 40g (1½oz) sugar. Beat until well combined, but not aerated. Reheat the milk until it is about blood temperature, then steadily pour it through a sieve into the egg mixture, stirring constantly. Leave the custard mixture to stand for a while, then skim off any air bubbles.

Preheat the oven to 150°C/fan 130°C/gas 2. Pour the custard into the ramekins and put them in a large roasting tin. Pour in enough justboiled water to go two-thirds up the sides of the ramekins. Bake in the oven for 25-30 minutes until the custard is set with a slight wobble in the centre, then remove from the oven. Take the crème caramels out of the roasting tin and set aside to cool at room temperature, then chill them for several hours. To serve, run a knife around the edge of each one and turn out on to small plates.