Crème caramel is a real classic dessert - and this simple version is a total do-ahead. Flavour the custard with chocolate if you want to or add feel free to flavour the milk with fruit or the extract of your choice.
- 175g caster sugar
- 2 eggs + 2 egg yolks
- 450ml semi-skimmed milk
Heat the oven to 180C.
Melt 100g of caster sugar in a heavy-bottomed saucepan until golden, swirling the pan. Don't stir.
Divide the sugar between four ramekins, tilting them so that the bottom of the ramekins are evenly covered. Don't melt the sugar over a high heat as it will burn and this is not what you want.
In another saucepan, bring the milk just to the boil. Beat together the whole eggs and yolks together, then gradually whisk the hot milk into the eggs until fully combined. Stir in the 75g sugar.
Divide the milk mixture between the ramekins.
Line a deep roasting tin with a damp tea towel. Carefully place the ramekins on top of the cloth, put the roasting tin in the oven then fill the tin to halfway up the ramekins with boiling water by pouring it in whilst the tray is already in the oven.
Cook for 40 minutes. Leave them to cool, then turn out onto plates.