Saffron creme caramel
You know when you have eaten a great crème caramel - angels sing. Take care not to overcook them in the oven, or they will have a boiled appearance when turned out.
To prepare the crème caramel:
- First reheat the oven to 165C. Put the sugar and water into a small saucepan and bring to a simmer and cook until it is a deep amber colour. Remove the caramel from the heat. Pour some of the caramel into the bottom of each cup or ramekin. This can be done two days in advance.
To prepare the custard:
- To make the custard, put the milk, saffron and sugar into a saucepan and bring to a lazy simmer, stirring to dissolve the sugar. Remove from the heat and allow to cool. Whisk six eggs and four egg yolks together in a bowl.
- Continue whisking while you pour in the warm milk. Strain the cream mixture into a pouring jug. Ideally, you should refrigerate the mixture overnight to allow the flavours to develop.
- Pour the mixture into the prepared moulds and stand them in a deep roasting dish. Half fill the dish with warm water. Put the dish into the oven and bake for at least 30 minutes. The tops should barely tremble when gently shaken. Remove them from the oven and refrigerate for at least 24 hours.
- To serve, run a knife around the top edge of the mould and loosen the custard with the tips of your fingers. Invert onto a serving plate. I like to remove the caramel left behind in the mould and break it up and serve it alongside the crème caramel.