A classic, simple, and utterly comforting dessert: silky baked milk custard with a golden top, vanilla, and its own caramel.
Ingredients
1 litre whole milk; 5 large eggs; 180 g sugar; 1 tsp vanilla extract; zest of 1 lemon (optional). For the caramel: 100 g sugar; 2 tbsp water.
Method
Make the caramel first: heat the 100 g sugar with the water in a small pan over medium heat without stirring until it melts into a golden caramel, then pour it immediately into an oven dish and swirl to coat the base. Beat the eggs with the 180 g sugar just until combined, without adding much air. Stir in the milk gradually with the vanilla and lemon zest if using; strain into the caramel-lined dish for the finest texture. Bake at 180°C for about 50–60 minutes, until the top is golden and the centre is set but still trembles slightly. Cool to room temperature, then refrigerate at least 3 hours. Cut into portions and serve well chilled with its caramel.
Tips
Do not over-beat the eggs or the custard fills with bubbles; a few extra minutes in the oven gives a deeper golden top — watch it closely; resting in the fridge improves both texture and flavour.
