This dish is simple and light, almost ethereal.
By happy accident Tim forgot to buy the caster sugar he needed, so he made the custard with brown sugar instead. The resulting flavour is like buttercotch. It’s like eating caramelised cumulus clouds, the custard melts in the mouth, and slips down in a flash.
This recipe makes 8 ramekins, depending on the size of your ramekins. You’ll find any spare ramekins of custard disappear mysteriously as if they never existed.
500ml full fat milk
500 ml double cream
150g brown demerara sugar
6 egg yolks
2 teaspoons of vanilla extract
How to make the baked custard creams
Pre-heat the oven to 180 C.
Mix the milk and cream together, and the vanilla extract.
Bring the milk and cream to just under boiling, stirring with a whisk to make sure it doesn’t catch on the bottom of the pan.
Mix the egg yolks with the sugar.
Pour some of the hot milk into the egg and sugar mixture, whisking constantly so that it doesn’t curdle, then pour back into the pan.
Pour through a fine sieve into ramekins.
Skim the bubbles off the top to prevent a crackled crust appearance to the top of the custards.
Make a bain-marie by finding a roasting pan big enough to contain your ramekins. Put the ramekins in and pour in boiling water up to 3/4 the height of the ramekins.
Bake for 20 minutes. Using a blow torch to burn the top of the custard adds an extra caramel flavour.