Annie Bell's Arnold Bennett Custards

Whet your appetite with this creamy fish dish.

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   1. Preheat the oven to 150C/130C fan/gas 2 and butter 4 x 150ml ramekins or ovenproof pots.
   2. Place the haddock skin-down in a small pan. Pour over the milk and season with pepper. Bring to the boil, cover partially with a lid and cook over a medium-low heat for 4 minutes. Reserving the haddock, drain the milk into a bowl, and whisk in the cream, egg and extra yolks, followed by two thirds of the parmesan and a little salt.
   3. Flake the haddock, discarding the skin and bones, and stir the flakes into the egg mixture. Melt the butter in a large frying pan over a medium heat, add the leek, season and fry for a minute or two until softened, stirring occasionally. Divide the haddock mixture among the ramekins, and scatter the leek on top, followed by the remaining parmesan.
   4. Place the ramekins in a roasting dish with hot but not boiling water that comes two thirds of the way up the sides. Bake for 45 minutes or until just set when tested with a knife tip. If wished, pop under a hot grill to colour the tops.
   5. Serve 5-10 minutes out of the oven with warm crusty rolls.