1 vanilla bean, sliced in half lengthways and seeds scraped
5 large eggs
165g caster sugar
1tsp vanilla extract
For the rum caramel
150g caster sugar
50ml rum or orange juice
Method
Start recipe 1 day before serving
The day before, put the milk, cream, nutmeg, vanilla bean and seeds for the custard in a large bowl and whisk to combine. Cover and put in the fridge overnight to infuse (see Cook’s note).
The next day, put eight approx. 240ml capacity dariole moulds or ramekins in a large, deep roasting tin. To make the caramel, put the sugar in a medium frying pan and set over a medium heat. Cook for around 5 minutes and, without stirring, tilt and swirl the pan until the sugar has melted and begins to brown around theedges. You will need to do this slowly and continuously.
When most of the sugar has turned to caramel, stir it gently with a small wooden spoon or heatproof spatula until it is a dark amber colour. Remove from the heat and, taking great care as it will splutter, stir in the rum (or juice). Return to a low heat, stirring, for around 1 minute until the caramel returns to pouring consistency. Immediately divide the caramel among the moulds – approx. 1tbsp in each – then swirl so the entire base is covered. You will need to work quite quickly, as the caramel is prone to setting once taken off the heat. If theramekins are metal, be extra careful as they will be hot.
Preheat the oven to 170C/150C F/Gas 3 and bring a full kettle of water to the boil.
For the custard, strain the milk mixture through a muslin-lined sieve into a large jug or bowl. Put the eggs, sugar and vanilla extract in another large bowl and whisk until smooth. Add the strained milk mixture, whisking until thoroughly combined but not too frothy, then strain once more through a fine sieve to remove any bits of egg.
Divide the custard mixture evenly among the moulds (approx. 140ml for each) and put the roasting tin with the moulds in the oven. Pour boiled water into the tin until it comes halfway up the sides of the ramekins. Bake for around 30 minutes until the custard is set with a slight wobble in the centre. Allow to cool in the tin for a couple of minutes before carefully removing the still-hot moulds with a tea towel and cooling completely on a tray.
Once cool, put in the fridge for at least 3 hours, and up to 2 days, until firm.
To serve, use your fingers to gently press around the rim of each custard and drag it slightly inwards to loosen it from the edge of the mould.
Place a serving plate on top of the mould and flip it. Carefully remove the mould to reveal the crème caramel.
COOK’S NOTE
You could reduce the infusing time to 3-4 hours – the flavour will just be more subtle.
Recipes and photographs taken from ‘Baking and the Meaning of Life’ by Helen Goa, photography by Laura Edwards (Murdoch Books, £26)
