Creme caramel

resting • 15 minutes, Special equipment • electric mixer

ServeS 6

1¼ cups granulated sugar

2 cups whole milk

1 vanilla bean

3 large eggs, plus 3 large egg yolks

Method:

1 Put half the sugar in a saucepan with 4 tablespoons of water. Simmer, swirling the pan, until you have a rich golden caramel. Divide the hot caramel among 6 ramekins.

2 Put the milk in a saucepan. Split the vanilla bean in half lengthwise, and scrape out most of the seeds with a knife. Add the seeds and pod to the milk, along with the remaining sugar. Heat gently, stirring occasionally, but do not allow to boil. Put the eggs and the egg yolks in a bowl and whisk with an electric mixer until creamy. Slowly pour in the milk, whisking the whole time until the mixture begins to thicken. Remove the vanilla bean pod. Preheat the oven to 350°F (180°C). Place the ramekins in a roasting pan, then divide the custard among them and leave to rest for 15 minutes.

3 Pour cold water into the pan, so that it comes two-thirds of the way up the sides of the ramekins. Carefully transfer to the oven and bake for 45 minutes–1 hour, until the custards are set. Remove and leave to cool, then refrigerate until ready to serve.

4 To serve, loosen the edges if necessary and turn out onto plates or small bowls, so the caramel sauce streams down over the custards.

Creme caramel