Neil Perry's baked custards with salted caramel

Serves 4 (Start 1 day before serving) Desserts and puddings

Advertisement

Method

The day before, put the milk, sugar, orange zest and cinnamon stick in a pan. Slowly bring to the boil over a low heat, stirring occasionally, then remove from the heat and leave to infuse for 30 minutes.

Meanwhile, for the salted caramel, put the sugar, salt and 100ml water in a small, heavy-based saucepan and set over a medium heat. Stir gently until bubbles start to appear, then stop stirring but watch it closely as the water evaporates. As soon as the caramel turns toffee-coloured, take it off the heat and carefully divide among 4 x 150ml ramekins, swirling to coat the sides and base.

Preheat the oven to 190C/ 170C F/Gas 5. In a bowl, beat the eggs and extra yolks together. Slowly add the infused milk, stirring constantly, until well combined. Strain the mixture through a fine sieve into the caramel-lined ramekins.

Place the ramekins in a deep baking dish and pour in enough hot water to come halfway up the sides. Bake for 25 minutes or until a knife inserted into the centre of one comes out clean. Remove from the oven and allow to cool, then cover and refrigerate overnight.

To serve, dip each ramekin into a bowl of hot water to melt the caramel, then carefully run a knife around the inside edge. Invert the custard on to a plate, letting the caramel flow down its sides. Repeat with the remaining custards and serve immediately.

This recipe was taken from the January/February 2021 issue of Food and Travel. To subscribe, click here.