Ingredients
200ml/7fl oz whole milk
300ml/10½fl oz cream
½ vanilla pod
8 large free-range egg yolks
50g/2oz caster sugar
To serve
2-3 tbsp caster sugar
seasonal fruit, such as strawberries and raspberries, dipped in melted chocolate
Method
1. Preheat the oven to 140C/285F/Gas 1.
2. Place the milk, cream and vanilla pod into a pan over a low heat to heat up, but not allow to boil.
3. In a heatproof bowl beat the eggs and sugar until combined and pale in colour.
4. When the milk is nearly boiling, remove from the heat and slowly add to the egg and sugar mixture, whisking constantly.
5. Place six ramekins into a deep baking tray and pour equal quantities of the custard into each of them. Add water to the baking tray, until the level is halfway up the side of the ramekins to make a bain-marie.
6. Transfer to the oven to bake for 25-30 minutes, or until the custard has just set, then remove from the oven and allow to cool. Refrigerate until required.
7. To serve, sprinkle a teaspoon of caster sugar on the top of each ramekin of custard and use a mini-blowtorch to caramelise the sugar. Alternatively place the sugar-topped ramekins under a grill on its highest setting until the sugar has caramelised.
8. Serve with seasonal fruits dipped in melted dark and white chocolate.
