Crème caramel

Method

1. First, infuse the milk. Put the cold milk into a saucepan and add the vanilla pod if using. Bring to just under boiling point. Whether you are using a vanilla pod or vanilla essence, the milk must be brought to just under boiling point first. Allow to cool and infuse for 6-10 minutes.

2. Whisk the eggs, caster sugar and vanilla essence (if used) until thoroughly mixed, but not too fluffy.

3. Meanwhile, make the caramel. Put the sugar and water into a heavy-bottomed saucepan and stir over a gentle heat until the sugar is fully dissolved. Bring to the boil, remove the spoon and cook until the caramel becomes golden brown, or what we call chestnut colour. Do not stir and do not shake the pan. If sugar crystals form around the side of the pan, brush them down with cold water.

4. When the caramel is ready for lining the moulds it must be used immediately or it will become hard and cold. Coat the bottom of six souffle dishes with the hot caramel.

5. Dilute the remainder of the caramel with the 75ml of the water, return to the heat to dissolve and keep aside to serve around the caramel custard.

6. Pour the slightly cooled milk onto the egg mixture, whisking gently as you pour. Strain and pour the custard into the prepared moulds, filling them to the top. Place the moulds in a bain-marie of simmering water, cover with a paper lid and bake in a moderate oven 160°C/gas mark 4, for 35 minutes approx, for individual dishes, 1 hour approx for a charlotte mould.

7. Test the custard by putting a skewer in the centre. It will come out clean when the custard is fully cooked. Cool and turn out onto a round, flat dish or individual plates and put the remaining caramel around.

8. Serve with a softly whipped cream.