Creme caramel

Serves 4

For the caramel

• 500g milk
• 1 vanilla pod
• 3 egg yolks
• 2 eggs
• 80g caster sugar

• 130g caster sugar
• 130g water

Step 1
Line a large roasting tin with newspaper and place four 10cm ramekins inside the tin – the newspaper prevents bubbles from forming in the caramel.

Step 2
You need to start by making the caramel.

Step 3
Place the sugar and water in a large heavy-bottomed stainless-steel saucepan over a medium–high heat.

Step 4
Heat, until the caramel turns from a golden to a darker brown, then immediately remove from the heat and very carefully pour it into the bottom of the ramekins to create a layer about 3mm thick (you may have some leftover caramel).

Step 5
Set aside at room temperature to cool and set.

Step 6
Heat the oven to 130C/gas mark ½.

Step 7
Bring the milk to the boil with the vanilla pod and seeds, then remove it from the heat and remove the vanilla pod.

Step 8
Whisk the egg yolks, whole eggs and sugar in a bowl until thick, then pour the hot milk over this mixture, whisking constantly, until smooth.

Step 9
Pour the custard over the caramel in the ramekins, then pour some boiling water into the tin containing the ramekins so that it comes halfway up the sides of the ramekins.

Step 10
Transfer the tin to the oven and cook for 30 minutes, or until set – you can check this by inserting a small knife into the centre; if it comes out clean the caramels are ready.

Step 11
Remove from the oven and leave to cool in the tin for about 20 minutes.

Step 12
To serve, simply turn each ramekin upside down on to a plate – the caramels should slide out easily.

Step 13
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