Crème caramels with Marsala-baked pears

Serves 6 Desserts and puddings

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Method

The addition of crème fraîche makes for a richer crème caramel. Like the pears, it can be made ahead of time, but the pears should be at room temperature when served. For a less labour- intensive dessert, you could serve the pears warm with vanilla ice cream and warm chocolate sauce.

To make the crème caramel, heat 125g sugar with 2tbsp hot water in a small, heavy-based saucepan over a low heat without stirring, until the sugar has dissolved. Increase the heat slightly and continue to cook, brushing down the sides of the pan with a wet pastry brush if sugar crystals start to form. As the caramel starts to colour, swirl the pan to ensure that it cooks evenly. When it is a deep amber colour, and working quickly to prevent it overcooking, divide it among 6 bowls or ramekins. Leave until cold and hardened.

Pour the milk into the caramel pan, add the vanilla seeds and the pod and bring slowly to the boil. The moment the milk starts to boil, remove from the heat and leave to infuse for 20 minutes.

In a large bowl, whisk together the whole eggs, yolks and remaining sugar, but don’t over- mix to avoid creating air bubbles. Mix in the crème fraîche. Reheat the milk over a low heat and pour onto the egg mixture, whisking to combine. Strain through a fine- mesh nylon sieve into a large jug and set aside for 2 hours to allow the custard to settle and any air bubbles to disperse.

Preheat the oven to 150C/ 300F/Gas 2. Arrange the bowls or ramekins in a roasting tin and divide the custard equally among them. Slide the tin onto the middle shelf and pour in enough boiling water to come halfway up the sides of the basins or ramekins. Cook for 20-25 minutes until set with a very slight wobble in the middle. Carefully remove the crèmes caramel from the oven, leaving them in the bain-marie until completely cool, then cover with cling film and chill overnight.

Preheat the oven to 170C/ 325F/Gas 3. Arrange the pears, cut-side uppermost, in a roasting tin and sprinkle with the sugar. Pop the vanilla pod pieces among the pears with the cinnamon stick and hazelnuts. Pour the Marsala, 100ml cold water and the lemon juice around the pears and bake on the middle shelf of the oven for about 25 minutes until tender. Remove from the oven and leave to cool to room temperature.

To serve, run a palette knife round the edge of each bowl to release the crème caramels and turn them out onto plates. Arrange the pears alongside and serve with caramel and pear pan juices.