You are not permitted to download, save or email this image. Visit image gallery to purchase the image.
220g of caster sugar
500ml of full-fat milk
1 tsp vanilla extract
2 satsuma, washed well
1 egg yolk
Have 4 ramekins or 1 medium-sized deep dish at the ready.
To make the caramel
Add 100g of 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 golden then 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 ramekins/dish an set aside.
Line a high-sided oven dish with a damp cloth (this prevents the ramekins/dish from moving when cooking).
Place the ramekin/dish in the oven dish and 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.
Heat the oven 150degC (not fan bake).
Pour boiling water into the oven dish so the water comes two-thirds of the way up the ramekin/dish.
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.
Run a small knife around the rim of the caramels and gently turn out on a plate.