Muscat wine crème caramels

Method

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.