Crème Caramel

Serves 8

The function of the egg whites in this custard is to make the custard set as it is cooked. The role of the yolks is to make it smooth. Therefore, the higher the proportion of egg yolks and the lower the proportion of egg whites, the finer the custard will be. However, four egg whites are the minimum for a custard stiff enough to unmould properly.

• 1 litre milk

• 200g caster sugar

• 1 vanilla bean, split lengthwise

• 4 whole eggs and 8 egg yolks

• 8tbsp extra sugar for the caramel

Put the milk and the vanilla bean into a saucepan and bring it to a simmer. Turn the heat off, and let steep for about 15 minutes. Now prepare your caramel. In a small saucepan put the 8tbsp of sugar and 2tbsp water. Over a low heat, cook the mixture slowly. The sugar will start to melt and become caramel. This can take up to 5 minutes. When it is ready, pour the caramel into a 25cm metal cake tin, turning the mould in all directions so it becomes coated. Set aside. Combine the 200g of sugar and the eggs in a bowl and whisk for a few minutes until well combined. Remove the vanilla bean from the milk and scrape the seeds into the egg mixture, and then pour the warm milk into the bowl, stirring constantly. Strain through a fine sieve into the prepared mould, and place it in a shallow baking pan on a tea towel. Fill the baking pan with nearly boiling water 2/3 up the side of the mould and bake in a preheated 150C oven for 1 hour. Test with a toothpick into the centre of the custard, if it comes out clean, it is cooked. Let cool in the mould overnight in the fridge. Unmould onto a large dish with a rim just before serving. There will be a lovely pool of amber coloured caramel syrup surrounding the Crème Caramel, just gorgeous.

Brown Sugar Shortbread

I used to make these only at Christmas, but as everyone loves them so much, I now make them whenever they’re requested. Sometimes I substitute walnuts for the pecans, hazel nuts are pretty good too.

• 250g unsalted butter

• 1 cup loosely packed brown sugar

• 1/4tsp cinnamon

• 1/2tsp vanilla extract

• Pinch of salt

• 21/4 cups sifted plain flour

• ½ cup finely chopped pecans, or walnuts, or hazelnuts

In a food processor, blend together the butter, brown sugar, vanilla and salt. Add the flour and the nuts, process again until the dough forms a ball. This will only take about 30 seconds. Remove the dough from the food processor, flatten into a disc, and refrigerate, covered in cling film for 1 hour.

Preheat the oven to 170C and line 2 baking sheets with baking paper.

Roll out the dough between 2 sheets of baking paper until 1/2cm thick and cut into shapes. Set shapes 4cm apart on baking sheets. Then ball up the left over dough and roll out again, and cut more shapes (I keep rolling the excess dough until there is no more left). If the dough is a little soft, place in the fridge again for about 30 minutes till firm. Bake them for 15 minutes in the preheated oven until lightly golden, and firm. Cool on baking racks, and then store in jars.