← Nouns Cooking · Japanese

Ingredients

• 70 g sugar, for the caramel
• 1 tbsp Water
• 1 tbsp hot water
• 400 ml whole milk
• 100 ml double (heavy) cream
• 3 large eggs
• 70 g Sugar
• ½ tsp vanilla extract

Method

1. Heat the oven to 150°C (300°F) and put five 150 ml ramekins in a deep roasting tin.
2. Heat the caramel sugar and 1 tbsp water in a small pan over medium heat, swirling but not stirring, for 4–5 min until it turns a deep amber. Take it off the heat and add the hot water (stand back, it spits), swirl, and quickly pour into the ramekins.
3. Warm the milk and cream until steaming but not boiling. Whisk the eggs and sugar gently in a bowl without making foam, then slowly whisk in the warm milk and the vanilla.
4. Strain the custard through a fine sieve into a jug and pour into the ramekins. Pop any bubbles on the surface. Cover each with foil.
5. Pour hot water into the tin to come halfway up the ramekins. Bake for 30–35 min until the custard is set at the edges but still wobbles in the centre when gently shaken.
6. Cool, then chill for at least 4 hours. To serve, run a thin knife around the edge and turn each one out onto a plate so the caramel runs down.

Tips

• Keep the oven gentle: too much heat makes holes and a grainy texture.
• Make them a day ahead; they keep for 3 days covered in the fridge.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Chopstick Chronicles