Salted custard

Makes 6 135g caster sugar 400ml double cream 200ml whole milk 1 tbsp vanilla bean paste 1 tsp sea salt flakes, plus extra for sprinkling 9 egg yolks high-sided baking tray 6 ramekins

Preheat the oven to 150°C/130°C fan/gas mark 2. Place the sugar in a large saucepan and heat on a medium heat for 8-9 mins until the sugar dissolves and an amber-coloured syrup forms. Whisk in the double cream gradually and cook for 4-5 mins until the mixture is smooth. Mix in the milk, vanilla paste and sea salt. In a large bowl, whisk the egg yolks, then slowly whisk in the caramel mixture. Place six ramekins in a baking tray and fill them with the mixture. Pour warm water into the baking tray until halfway up the ramekins and bake for 35-40 mins until set, but still wobbly. Allow to cool, then leave to chill for 30 mins. Sprinkle with the extra sea salt, and serve.