Crème caramel

Custard baked in a water bath over its own caramel. The only two things that can go wrong are a burnt caramel and an oven that is too hot.

140 g — sugar

40 ml — water

400 ml — whole milk

100 ml — double cream

1 pc — vanilla pod

3 pc — egg

2 pc — egg yolk

Cook 100 g of the sugar with the water, without stirring, until it is the colour of an old penny. Stirring makes it crystallise; swirling the pan does not.

Pour it straight into the ramekins and tilt to coat the bottom. It sets in seconds; there is no second chance to spread it.

Heat the milk, cream and split vanilla to steaming. Whisk the eggs, yolks and remaining sugar together without beating air in, then pour the hot milk over them slowly.

Strain into the ramekins, stand them in a tin of hot water and bake at 150 °C for thirty-five minutes. The centre should still wobble as one piece. Chill overnight before turning out.