Creme caramel

Creme caramel

Serves: 4

Preparation time: 15 minutes

Cooking time: 45 minutes

Quickstart 150°C

Bottom Heat 150°C

Shelf position 4

Four 180 ml (6 fl oz) ramekin dishes

Medium sized roasting pan

For the caramel

110 g (4 oz) caster sugar

For the custard

150 ml (5 fl oz) full fat milk

275 ml (10 fl oz) single cream

1 tbsp pure vanilla paste

4 large fresh free range eggs

40 g (1 oz) golden caster sugar

Preheat the oven of your Britannia range cooker using ‘Quickstart’ then select bottom heat function. To make the caramel: Place the sugar in a small heavy based saucepan over a medium heat. When the sugar starts to melt round the edges stir gently until it forms a chestnut brown coloured syrup. Remove from the heat. Remember the caramel will be very hot. Quickly and carefully add 2 tablespoons hot water and stir until blended. Pour into the ramekin dishes and twirl to coat the base and slightly up the sides. Place in the roasting dish and set aside to cool. To make the custard: Pour the milk and cream into a medium sized saucepan and heat until steaming but do not allow to come to the boil. Whisk together the eggs, sugar and vanilla paste in a medium sized bowl. Add in the milk and cream mixture and whisk lightly until smooth. Pour over the caramel. Add enough cold water to the roasting pan to come two thirds of the way up the ramekin dishes. Place in the oven and cook for 45 minutes. Remove, cool and then chill. 1 hour before serving run a knife round the edge to free and invert into dishes.

Something different! For a spiced twist; top with thinly slice pieces of drained preserved ginger in syrup. Or try omitting the vanilla paste and infuse the pared rind of a lemon in the milk and cream for 30 minutes.