Servings: 8

Cooking Time: 50 minutes

What you will need

Shallow 1.2 Litre ovenproof dish or 8 small ramekins 3″ x 2″

Ingredients

Caramel

• 180g caster sugar

• 150ml water

Custard

• 300ml / 1/2 pint full fat milk

• 300ml / 1/2 pint double cream

• 4 large eggs

• 30g caster sugar

• 1 vanilla pod

Preheat oven to 160°C / 140°C fan

Method

1. Make the caramel first. Put the water in a heavy based small saucepan, add the sugar, bring to the boil and boil rapidly ( do not stir )until the caramel is a golden brown or chestnut colour.
2. Then immediately pour the caramel into the ramekins and swirl it around in each ramekin to coat the base and a little on the sides.
3. To make the custard, put the milk, cream and vanilla (cut the pod in half and scrape out the seeds, add the pond and seeds) in a small pan and heat until just below boiling point.
4. Leave to infuse off the heat for 5 minutes or so, then remove the vanilla pod.
5. In a bowl lightly whisk the eggs and sugar together just to combine and the pout the hot milk mixture on top whisking it in.
6. Strain the custard through a fine sieve into a clean bowl, then pour it into a jug and fill the ramekins. They can be filled almost to the top.
7. Place the ramekins in a shallow baking or roasting tray and then boil the kettle and add enough water to come up just a little bit above the base of the ramekins.
8. Cook in the oven for approximately 30 minutes for the small ramekins or 40-50 minutes if using a single dish.
9. It should have a little wobble but look firm on top and around the edges. If the custard still looks runny in the middle, cook for another 5- 10 minutes or until set.
10. Cool and then cover and chill in the fridge for at least three hours or overnight.
11. To serve individual portions, dip the ramekins in a little bowl of boiled water, then run a sharp knife around the edge and turn out onto a small plate with the caramel on top.
12. The créme caramels will keep well in the fridge for at least a few days.