I have noticed creme caramels popping up once again and it reminded me of just how utterly delicious they are and actually fun to make.  This recipe is timeless, I altered it only slightly by adding a touch of tangy satsuma, which pairs dreamily with the caramel.

Serves 4

Ingredients

220g of caster sugar

500ml of full-fat milk

1 tsp vanilla extract

2 satsuma, washed well

4 eggs

1 egg yolk

Method

Have 4 ramekins or 1 medium sized deep dish at the ready.

Begin by making the caramel.  Add 100g of the sugar and 1 tablespoon of water to a small saucepan and place over a medium-high heat.  The sugar will dissolve then start to caramelise, do not stir once the sugar starts to bubble.  The colour of the caramel will go from clear to blonde, then golden to dark brown.  You are wanting a deep rich caramel (not black).  As soon as this stage has been reached, carefully pour the caramel into your desired ramekins. Set aside.

Line a high side oven dish with a damp cloth (this prevents the ramekins from moving when cooking).  Place the ramekin/s in the dish, set aside.

To make the custard.  Warm the milk, satsuma zest and vanilla together and set aside to infuse for 5 minutes. 

Add the remaining sugar, 1 Tbsp satsuma juice, eggs and yolk to a bowl and whisk to combine. Slowly pour in the hot milk mixture, making sure you are stirring all the time.  Pass through a fine sieve and pour into your dish.

Preheat the oven 150C (not fan bake)

Pour boiling water into the oven dish so the water come up ⅔ of the ramekin.

Bake for 35-45 minutes.  The custard should lightly wobble if gently tapped. Carefully remove from the oven and allow to cool in the water for 20 minutes. 

Remove and refrigerate until cold.

To serve: run a small knife around the rim of the caramels and gently turn out onto a plate.