This twist on a classic dessert has a fruity surprise hidden beneath
10 mins, plus chilling
- 600ml double cream
- 4-5 sprigs of fresh lemon thyme, leaves only (or 2-3 sprigs of fresh thyme and lemon zest from 1/2 lemon)
- 75g blackcurrants 100g golden caster sugar, plus an extra 2-3 tbsps for the topping
- 6 whole egg yolks
- 6 small oven-proof ramekins
- Pour the cream into a saucepan, add the lemon thyme (or the thyme and lemon zest) and bring to the boil. Take off the heat and set aside, leaving the cream to infuse.
- Add the blackcurrants, 50g sugar and 1 tablespoon of water to a small saucepan and cook for 4-5 minutes or until the juices reduce to a thick syrup, stirring occasionally so that the fruit does not stick to the bottom of the pan. Cool a little, then divide the blackcurrant mixture between the ramekins.
- Preheat the oven to 170C, fan 160C, gas 3.
- In a large bowl, beat the egg yolks with 50g of the caster sugar until well blended but not foamy.
- Re-heat the cream until hot again and slowly pour into the sugar and egg mixture, beating again until combined.
- Strain the custard into the ramekins, then place them in a roasting tin, each covered loosely with foil, making a hole in the centre for steam to escape. Make a bain-marie by pouring hot water from the kettle into the tin to halfway up the side of the ramekins.
- Bake for 30-40 minutes, or until the custards are just barely set in the centre (check after 25 minutes).
- Remove the ramekins from the oven and dispose of the water. Take off the foil and cool, then chill in the fridge, covered with clingfilm.
- About 2-3 hours before serving, cover each custard with a thin layer of caster sugar and sprinkle with a little water, then caramelise, either with a cook's blow torch or for 4-5 minutes under a very hot grill until all the sugar has melted and turned a lovely golden. Chill again until ready to serve.