Cherry Custard Pots

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Individual steam-baked vanilla custards make great warm or chilled desserts. Spoon a little fruit conserve or compôte into the base - cherry conserve is suggested here for a lovely summer-fruit flavour. The custards should be a little wobbly when they first come out of the slow cooker as the mixture will thicken as it cools.

Serves 2

150 ml/¼ pint/2/3 cup milk
75 ml/3 fl oz/5 tbsp double (heavy) cream
A little softened butter for greasing
30 ml/2 tbsp cherry conserve
15 ml/1 tbsp caster (superfine) sugar
2.5 ml/½ tsp vanilla essence (extract)
1 egg

1. Pour about 4 cm/1½ in of very hot (not boiling) water into the base of the ceramic cooking pot and switch on the slow cooker to Low. Pour the milk and cream into a jug and stand in the hot water to allow it to warm a little.
2. Meanwhile, lightly grease two 150 ml/¼ pint/2/3 cup ramekins (custard cups) with butter. Spoon in the conserve, dividing it equally between them.
3. Beat together the caster sugar, vanilla extract and egg in a bowl until blended. Pour the milk and cream over the egg mixture, beating well. Divide between the ramekins, cover with clingfilm (plastic wrap) and place in the pot.
4. Cover with the lid and cook for 2-3 hours or until lightly set. Carefully remove from the pot and leave to stand for a few minutes. Either serve warm or leave to cool, then chill in the fridge for at least 1 hour.

Second serving
If liked, turn the second serving into a cream brulée - but first make sure that the dish is heatproof. Sprinkle the top evenly with 30 ml/2 tbsp of golden caster sugar, then place under a preheated moderate grill (broiler) and cook until the sugar melts and caramelises. Allow to cool before serving.

Cook's tips
Check that the ramekins will fit side by side in the slow cooker. If not, make the cherry custard in a single 300 ml/½ pint/1¼ cup dish
For a less rich version, replace the cream with milk.

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