members recipes

Ingredients
Caramel
50 - 75 mls cold water
200g white sugar

Custard
200g white sugar
12 eggs
1 litre milk
1 cinnamon stick
1 strip lemon rind
1 tsp vanilla essence

Method
Caramel
Place water in a heavy saucepan. Add sugar, pouring into the centre of the water so it doesn't touch the edges. Cook over a medium heat for ten minutes. Do not stir. The caramel will slowly colour from blonde to brunette, to a dark, rich colour. Pour into ramekins.

Custard
Whisk eggs, one at a time into sugar until mixture is slightly frothy.

Put milk, cinnamon stick, lemon peel and vanilla essence into a saucepan and bring to boil, remove from heat and stir into egg mixture (do not over mix).

Pour mixture through a sieve into a jug and then pour into ramekins. Be careful when pouring over the caramel that you swirl a little as you pour so the warm mixture does not crack the toffee.

Place ramekins in an overproof dish and fill half way up the sides of the dish with water. Bake at 150°C for 30 minutes turning the baking dish around after 15 minutes to cook evenly.

Rest for 30 mins. Run a knife around the edges of the ramekins before turning out onto a dish.