Alastair Hendy's Big Chilled Caramel Cream

You will need an ovenproof baking dish or solid-bottom tin, preferably straight-sided, about 1.5 litre capacity, measuring about 24cm x 5cm deep. Have ready a deep roasting tray that will hold the baking dish comfortably. Preheat the oven to 150C/130C fan/gas 2.

Place 150g of the sugar in a heavy-based pan with 2 tbsp water and gently dissolve over a low heat. Continue cooking until the mixture is golden caramel in colour, taking care it doesn’t go too dark and burn. Pour the caramel into the baking dish and set aside briefly.

In a bowl, beat the eggs and extra yolks lightly with the remaining sugar and the vanilla extract. In a pan, bring the cream and milk gently to the boil, then beat this into the egg mixture. Pour on top of the caramel in the dish.

Lay a tea towel in the roasting tray. Carefully place the baking dish on top and pour around hot water to come halfway up the outside of the dish. Carefully transfer the roasting tray to the oven and bake for 50 minutes or until the cream is firm and set around the sides but with a slight wobble in the middle. Allow to cool and then refrigerate overnight.

To turn the cream out, loosen the edges with a thin bendy knife, put a large deep plate on top (allowing for the flood of caramel that will appear) and then carefully invert the cream on to the plate, giving a couple of sharp up-and-down jerks if it doesn’t drop out immediately. Serve the cream in wedges, caramel side up and with some of the caramelly syrup spooned around. Eat with a swirl of double cream (if you must!).