Crème Caramel

How to make crème caramel

• Heat the oven to 150°C (130° fan), gas 2.
• Heat the milk and the vanilla pod in a heavy pan and bring to a boil.
• Remove from the heat and leave for 5 minutes to infuse.
• Place the eggs and sugar in a bowl and whisk until thoroughly combined. Discard the vanilla pod and whisk the milk into the egg and sugar mixture.

For the caramel

• Put the sugar, water and lemon juice into a small pan and cook over a medium heat, stirring well until the sugar dissolves.
• Cook without stirring until a rich golden caramel colour, then remove the pan from the heat immediately.
• Pour the caramel into 4 ramekins.
• Rotate the ramekins quickly so that the caramel coats the base and the sides evenly.
• Strain the custard through a fine sieve.
• Pour into the ramekins and stand them in a roasting tin.
• Pour in enough water to come halfway up the sides of the ramekins.
• Cook for 30-40 minutes, until just set. Leave to cool, then chill for 2-3 hours before unmoulding.

To unmould

• Dip the base of the ramekins into a bowl of hot water for 30 seconds, then turn the crème caramel out onto serving plates.