Ingredients

Step by step

1. Preheat the oven to 150°C, fan 130°C, gas 2. Add 6 x 150ml-capacity ramekins, or one 23cm-diameter dish, to a large, deep baking tray and transfer to the oven while you make the caramel – warming them slightly like this will make it easier to coat the ramekins later.
2. To make the caramel, scatter the sugar evenly over the base of a large frying pan (preferably a lighter-coloured one so you can see the colour change clearly) and place over a medium heat. Cook for a few minutes or until you see the edges of the sugar start to melt and brown. Do not stir, instead tilt and swirl the pan to help evenly cook the sugar. Once the sugar starts to turn a rich, dark amber in colour – around 8-10 minutes in total – remove the tray of ramekins from the oven and immediately pour the caramel into each ramekin, swirling each one to completely coat the bottom. You can use kitchen tongs to avoid burnt fingers. Leave to cool and harden then use the butter to lightly grease the inside of the ramekins above the caramel.
3. Boil the kettle. Meanwhile, in a large bowl, whisk together the eggs, sugar and the vanilla seeds. Slowly pour in the milk, whisking as you go until fully combined but not too frothy. Strain the custard mixture through a mesh sieve into a jug, to remove any eggy threads, then pour into each ramekin and carefully transfer the baking tray with the ramekins into the oven. Very carefully pour boiled water into the baking tray around the ramekins until it reaches halfway up the sides of each one. Cook for 20-22 minutes or until the custard has set. Do not overcook – if you carefully knock the tray, the custards should wobble not ripple, and a knife inserted into the centre should come out clean. Transfer the ramekins to a wire rack using a fish slice, and once completely cool, pop in the fridge to chill.
4. When ready to serve, briefly dip the ramekins into hot water then turn out onto serving plates. If they still don’t shift, run a small sharp knife around the edges to help loosen. Serve on their own, or if you’re feeling indulgent, pour on a good splash of double cream.