Serves 3

  • 30g sugar
  • 20g water
  • Low fat oil spray
  • 2 large eggs
  • 1 egg yolks
  • 20g caster sugar
  • 3tsp vanilla extract
  • 250ml milk
  • 50ml cream


  1. Warm 2 ramekins in a low oven, remove and spray heavily with a low fat oil spray or similar
  2. Melt the sugar and water in a pot and allow to boil, swirl the pot regularly but do not mix with a spoon
  3. Once the mix turns amber, remove from heat and wait 1 min until its mahogany in colour
  4. Pour a thin layer of the caramel into the bottom of each ramekin and allow to cool at room temperature
  5. Mix the eggs, yolks and sugar until smooth
  6. Warm the milk, cream and extract until just above hand temperature, pour over the eggs and mix until smooth, don't over whisk or create too much air
  7. Pour the custard mix into the ramekins on top of the now hardened caramel, be generous, it should fill 80% of the ramekin
  8. Place on a tray with some boiling water around the ramekins and cook at 100c for 45-50mins
  9. Once the custards are set with a tiny amount of wobble, remove and allow to return to room temp
  10. Place in the fridge, ideally overnight, or for at least 4 hours to allow the caramel layer to soften into the cream layer.
  11. Release with a warm knife around edges and turn out onto a plate