Baked custards with salted caramel

These baked custards need to chill and set overnight, but they’re worth the wait. To add freshness and crunch, I like to sprinkle a little more sea salt over them just before serving. You could also try garnishing them with seasonal berries for a delicious contrast of flavours and textures.

Serves 4

400ml milk

75g caster sugar

1 tablespoon finely grated orange zest

1 cinnamon stick

3 eggs, ideally organic, plus 2 extra yolks

For the salted caramel

100g caster sugar

½ teaspoon sea salt

You’ll also need four 150ml ramekins

Put the milk, sugar, orange zest and cinnamon stick into a saucepan. Slowly bring to the boil over low heat, stirring occasionally, then remove from the heat and leave to stand for 30 minutes to infuse.

Meanwhile, for the salted caramel, put the sugar, salt and 100 ml of water in a small, heavy-based saucepan and place over medium heat. Stir gently until bubbles start to appear, then stop stirring but watch it closely as the water evaporates. As soon as the caramel turns toffee-coloured, take it off the heat and carefully divide the caramel between the ramekins, swirling to coat the sides and base.

Preheat the oven to 170°C.

In a bowl, beat the eggs and extra yolks together. Slowly add the infused milk, stirring constantly, until well combined. Strain the mixture through a fine sieve into the caramel-lined ramekins. Place in a deep baking dish and pour in enough hot water to come halfway up the sides of the ramekins. Bake for 25 minutes or until a knife inserted into the centre of one comes out clean. Remove from the oven and allow to cool, then cover and refrigerate overnight.

To serve, dip each ramekin into a bowl of hot water to melt the caramel and carefully run a knife around the inside edge. Invert the custard onto a plate, letting the caramel flow down its sides. Repeat with the remaining custards. Serve immediately.

Images and text from Everything I Love to Cook by Neil Perry, photography by Petrina Tinslay (Murdoch Books, $59.99).