Muscat wine creme caramels recipe

By Tom Norrington-Davies

Serves 2
Takes 20 minutes to make, 25-30 minutes in the oven, plus infusing, cooling and setting
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These creme caramels have all the booziness of a Christmas pud without the stodge.

1. Pour the cream and wine into a pan, put over a low heat to warm through, then infuse for 30 minutes.
2. Meanwhile, make the caramel. Put 80g of the caster sugar in a frying pan over a low heat, with just enough water for it to dissolve into. When dissolved, increase the heat slightly and cook, without stirring, until you have a dark, moody caramel. Pour into the bases of 2 x 150ml ramekins, then set aside.
3. Preheat the oven to 150°C/ fan130°C/gas 2. In a bowl, mix the remaining caster sugar with the egg and egg yolk and vanilla extract until pale. Mix into the warm cream to make a smooth, runny custard, and pour into the ramekins.
4. Sit the ramekins in a small, deep roasting tin and fill the tin with enough hot water to come halfway up the ramekins. Bake in the oven for 25-30 minutes, until the custard is set but still has a slight wobble in the middle. Carefully remove from the tin and leave for at least 3 hours to cool and set.
5. To serve, run a sharp knife around the rim of the custard and turn out onto a small plate. Don’t force the issue, it will happen. Serve with the little cinnamon biscuits.