- 15g butter
- 175g caster sugar, plus 75g for the custard
- 600ml whole milk
- 1/2 tsp pure vanilla extract
- 4 large eggs, plus 2 extra yolks
- Raspberries, to serve
- Blueberries, to serve
Pre-heat the oven to 150C/130C Fan/Gas 2. Grease 6 small oven-proof bowls with the butter and put them in a roasting tin in the oven to warm up. Put 175g caster sugar in a pan with 4 tbsp water. Heat very gently, without stirring, until the sugar has melted. Increase the heat and boil gently until it is a rich golden brown. Don’t stir the melted sugar as it boils or it will crystallise. You can shake the pan very gently to ensure it caramelises evenly.
Pour the caramel into the warm bowls, holding them with a cloth so you don’t burn your hands. Gently rotate the bowls so that the caramel covers the bottom and part of the way up the sides. Set aside.
Heat the milk in a pan until almost boiling, then add the vanilla.
Put the eggs and the 2 extra yolks in a bowl with 75g caster sugar and mix thoroughly with a wire whisk. Gradually pour in the hot milk, in a thin stream, stirring all the time.
Divide the mixture between the bowls. Stand them in a large roasting tin and pour in enough water to cover the bowls’ bottom halves. Take care not to spill any water in the custard.
Cook in the oven for about 20 to 30 minutes, or until the custard is just set in the middle. Take them off the tin and leave to cool. Turn the custards out of the bowls onto plates and serve with berries.