Eating In

Serves 4 (6 if you make a big single mould)
100g caster sugar
2 tbsp hot water
150ml whole milk
275ml single cream
Vanilla essence or 1 vanilla pod
4 large eggs
30g soft brown sugar
Heat the oven to 150C (130 fan)/gas 2 and put a one and a half pint dish or four ramekins on a baking tray. To make the caramel, heat the caster sugar and two tablespoons of water in a heavy-based pan over a medium-low heat, until the sugar dissolves. Leave to bubble, stirring, for a minute, or until you have a liquid that is three shades darker than golden syrup. Off the heat, carefully add two tablespoons of hot water – it may splutter. Stir until you have a smooth liquid once more, then pour the caramel into the mould/ramekins, coating the sides. To make the custard, pour the milk and cream into a pan. If you are using a vanilla pod, spilt it down the middle, scrape out the seeds and add to the milk/cream mixture along with the empty pod. Leave to infuse for 30 minutes. In a bowl, beat the eggs, soft brown sugar and vanilla essence, if using. Heat the milk mixture again, until hot (but not boiling), remove the vanilla pod, if using, and pour into the egg/sugar mixture. Whisk until everything is combined, then remove from the heat. Divide the custard between the ramekins/moulds. Boil the kettle, then pour the boiling water into the baking tray, so it comes halfway up the sides of the moulds/ramekins. Bake for 30 minutes, leave to cool, then chill until completely cold. Remove from the fridge an hour before serving. When it comes to inverting, ease a knife around the sides of the custard, and invert on to a lipped plate.