Crème caramel

Prepare a light caramel with 15.8 oz caster sugar.

Please note: It's important that the caramel should be light and not dark as it will continue cooking during the rest of the process, and so risk becoming overcooked and bitter.

Pour a little liquid caramel into the bottom of a ramekin...

... and turn the ramekin so that the caramel coats the base and sides. Pour any excess back into the pan (don't worry for now if there are dribbles around the top of the dish).

Warning: This is a tricky moment, and liquid caramel is burning hot and very dangerous. It is wise to keep young children well clear, and to protect your hands with oven gloves while handling the ramekins (not like I am doing in the photos).

Do this with all the ramekins.

Pour 6 lb + 9.6 oz milk into a pan with 3 vanillas pod, scraped to remove the small black seeds inside, and bring to the boil over medium heat.

Preheat oven to 180°C (360°F), and boil a kettle (or large pan) of water.

Meanwhile pour 1 lb + 5.1 oz caster sugar into a bowl and add 18 eggs. Mix well with a maryse.

Pour the boiling milk over, and beat to mix.

Pour the mixture through a strainer, preferably over a high-sided container, to remove the bits of vanilla pod.

Leave to rest 10 minutes, then skim off any foam that forms on the surface.

Place the ramekins in a large, deep baking sheet, then fill them with cream and put in the oven. Pour boiling water into the tray, then close the oven door and leave to cook around 40 minutes.

Check that the creams are cooked, like testing a cake, then remove from the oven and leave at least an hour to cool to room temperature.

Then refrigerate overnight.

Serve by turning out onto dessert plates or dishes. Overnight the caramel will have liquified, and will now run down over the cream.

Remove from the fridge an hour before serving if possible so that the cream is not too cold.