Crème Caramel

Continue to simmer until the syrup turns into a rich brown caramel and starts smoking. (If the caramel is light brown it will be too sweet, so it must reach a deep caramel to bring the depth of flavour.) To check the colour, spoon a little onto a white plate – this will give the best indication of the dark, rich colour. Very carefully remove the pan from the heat and divide the caramel among the four ramekins. Tilt each ramekin slightly so that the caramel evenly coats the base of each ramekin. Leave the caramel to harden. Transfer the ramekins to a deep-sided baking tray (or roasting tin) and set aside.

To make the custardy crème, first preheat the oven to 160°C/140°C fan/ gas 3. Pour the milk into a saucepan and add the vanilla. Over a medium heat, bring to a simmer. Strain through a sieve into a jug and set to one side.

Meanwhile, in a large bowl lightly whisk together the eggs, egg yolks and sugar. Slowly pour the strained hot milk over the whisked eggs and continue to whisk as you pour it in. Pour the mixture into the caramel-lined ramekins in the tray. Create a bain-marie by carefully pouring enough freshly boiled water into the tray so that it comes two-thirds of the way up the side of the ramekins. Bake for 50–55 minutes, until the crème caramels are just set. (If you have a kitchen thermometer, when the centre has hit 80°C (176°F) they are perfectly cooked.) A dip in the centre means that they are undercooked, but be careful as this custard mixture should be cooked until only just set, enabling it to keep that melting-snow effect in the mouth.

Remove the crème caramels from the oven and the bain-marie, leave to cool, and then transfer them to the fridge to chill for at least 3 hours (or overnight). To release each crème caramel, take a thin, sharp knife and slide it around the inside edge of the ramekin, then – hey presto! – turn upside down onto a serving plate.