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Serves 6
INGREDIENTS
600ml (1pt) whole milk
1 vanilla pod
225g (8oz) golden caster sugar
2 whole eggs
4 egg yolks
METHOD
Preheat the oven to 150°C/fan 130°C/gas 2. Pour the milk into a heavy-based saucepan, add the vanilla pod, and bring almost to the boil. Remove from the heat, cover the pan, and leave to infuse for 20 minutes. To make the caramel, put half of the sugar into another heavy-based saucepan and pour in 75ml (2½fl oz) cold water. Bring to the boil, swirling the pan occasionally to ensure the sugar dissolves. Use a wet pastry brush to remove sugar syrup from the side of the pan. Boil for about 15 minutes, without stirring, until the caramel is dark golden. Stop the cooking by plunging the base of the pan into a bowl of iced water, then pour the caramel into six 150ml (5fl oz) ramekins. Set aside. Put the remaining sugar in a jug with the eggs and yolks, and whisk until the sugar dissolves. Discard the vanilla pod, then pour the milk into the egg mix. Whisk, then strain into the ramekins.
Place the ramekins in a roasting tin and pour boiling water into the tin to come two-thirds of the way up the sides of the ramekins. Bake for 1 hour. Remove the tin from the oven and leave the ramekins in the hot water for 30 minutes, then remove and cool. Chill overnight then turn out to serve.