Vanilla Crème Caramel

Arrange four 180 ml ramekins inside a deep roasting tin. Measure 80 g of the caster sugar into a small heavy-bottomed saucepan and set the remaining 70 g aside. Crack the eggs and yolks into a large bowl and whisk briefly to combine.

Combine the milk, double cream, vanilla seeds, and spent vanilla pods in a saucepan over medium heat until steaming but not boiling, then remove from heat. Cover and steep for 30 minutes.

Place the 80 g sugar in the dry heavy-bottomed saucepan over medium heat. Without stirring, swirl the pan gently once the edges begin to melt. Cook until the caramel is a deep amber (175–180°C on a sugar thermometer), then immediately add the lemon juice and swirl to combine.

Working quickly, pour the caramel evenly between the four ramekins, tilting each to coat the base. Set aside to cool and harden for 10 minutes.

Whisk the remaining 70 g caster sugar and the salt into the egg mixture until just combined — do not whisk vigorously or you will create bubbles.

Remove the vanilla pods from the steeped milk mixture. Pour the warm milk slowly into the egg mixture, whisking gently and constantly to temper without scrambling the eggs.

Strain the custard through a fine-mesh sieve into a jug, then skim any surface foam with a spoon.

Pour the custard evenly into the caramel-lined ramekins. Cover the entire roasting tin tightly with foil.

Pour enough boiling water into the roasting tin to reach halfway up the sides of the ramekins, then transfer carefully to an oven preheated to 150°C (130°C fan / Gas 2). Bake for 40–45 minutes, until the custards are just set at the edges but still have a gentle wobble in the centre.

Lift the ramekins from the water bath and leave to cool to room temperature, then refrigerate uncovered for a minimum of 8 hours and up to 24 hours.

To unmould, run a thin knife around the inside edge of each ramekin, place a lipped plate on top, and invert with a confident single motion, allowing the caramel sauce to flow down over the custard before serving.