BAKED CUSTARDS WITH SALTED CARAMEL

SERVES 4

You’ll need to begin this recipe a day ahead, but it’s worth it. Try garnishing with in-season berries for a delicious finish.

400 ml (14 fl oz) milk

175 g (6 oz) caster (superfine) sugar

1 tablespoon finely grated orange zest, no pith

1 cinnamon stick

½ teaspoon sea salt

3 eggs, organic, if possible

2 extra egg yolks

Place the milk, 75 g (2½ oz) of the sugar, the orange zest and cinnamon stick in a saucepan over low heat. Bring to the boil slowly, stirring occasionally. Remove from the heat and leave to stand for 30 minutes to infuse.

Meanwhile, for the caramel, place the remaining sugar, the salt and 100 ml (3½ fl oz) water in a heavy-based saucepan over medium heat, stirring gently, until bubbles appear. Stop stirring and continue to cook, watching carefully as the water evaporates and the liquid turns toffee coloured.

Carefully divide the caramel among four 125 ml (4 fl oz/½ cup) ovenproof ramekins, swirling to coat the sides and base.

Preheat the oven to 170°C (325°F/Gas 3).

Beat the eggs and extra yolks in a bowl. Slowly add the infused milk, stirring constantly, until well combined. Strain the mixture through a fine sieve into the toffee-lined ramekins. Place in a deep baking dish and add enough hot water to come halfway up the sides of the ramekins. Bake for 25 minutes or until a knife inserted into the centre of one comes out clean.

Remove the ramekins from the oven and allow to cool. Cover and refrigerate overnight.

To serve, dip each ramekin into a bowl of hot water to melt the caramel and run a knife around the edge. Invert onto a serving plate, allowing the caramel to flow down the sides. Repeat with the remaining baked custards. Serve immediately.