BAKED CARAMEL CUSTARD

Preparation Method :

• Put the sugar in a small heavy-based saucepan with just enough water to moisten the sugar. Bring to the boil over a high heat, swirling the pan until the sugar is dissolved completely.
• Boil for about 5 minutes, without stirring, until the syrup turns a dark caramel colour.
• Pour the caramel into a souffle dish. Holding the dish with oven gloves, carefully swirl to coat the base and sides with the hot caramel mixture and set aside to cool.
• Preheat the oven to 160°C/325°F/ Gas 3. With a small sharp knife, carefully split the vanilla pod lengthways and scrape the black seeds into a saucepan.
• Add the cream and bring just to the boil over a medium-high heat, stirring frequently. Remove the pan from the heat, cover and set aside for about 20 minutes to cool.
• In a bowl, whisk the eggs and egg yolks with the remaining sugar for 5 minutes until smooth and creamy.
• Whisk in the hot cream and carefully strain the mixture into the caramel-lined dish. Cover tightly with foil.
• Place the dish in a roasting tin and pour in just enough boiling water to come halfway up the side of the dish.
• Bake the custard for 40-45 minutes until just set. To test whether the custard is set, insert a knife about 5 cm/2 in from the edge; if it comes out clean, the custard should be ready.
• Remove the souffle dish from the roasting tin and leave to cool for at least 30 minutes, then place in the fridge and chill overnight.
• To turn out, carefully run a sharp knife around the edge of the dish to loosen the custard.
• Cover the dish with a serving plate and, holding them together very tightly, invert the dish and plate, allowing the custard to drop down on to the plate.
• Gently lift one edge of the dish, allowing the caramel to run down over the sides and on to the plate, then carefully lift off the dish. Serve with thick cream and fresh strawberries.