Halve the vanilla pod lengthways, if using. Pour the cream into a saucepan, add the vanilla pod and bring slowly to the boil; add vanilla extract if using. Cover and set aside to cool for at least 30min.
Step 2
Place six 100ml ovenproof ramekins in a roasting tin. Beat egg yolks with 15ml (1 level tbsp) caster sugar. Pour in the vanilla-flavoured cream and mix thoroughly. Strain into a jug; reserve the vanilla pod (see tip). Pour into the ramekins (see tip). Pour in hand-hot water to come two-thirds of the way up the sides of the ramekins; cook at 150°C (130°C fan) mark 2 for 30-35min (see tip). Cool, then refrigerate, uncovered, overnight.
Step 3
Place the custards in the freezer for about 1hr before completing the topping. Lightly oil a baking tray. Melt the remaining caster sugar in a small, heavy-based saucepan over a low heat; do not stir. As a pale syrup begins to form, rotate the pan gently to redistribute the sugar. Increase the heat a little and cook until it turns a rich chestnut brown - this will take only a few seconds, so keep an eye on it. Pour immediately on to the lightly oiled baking tray (see tip). Allow to cool until hard and set. Crush the caramel until very fine in a food processor or with a rolling pin.
Step 4
Spoon about 30ml (2 level tbsp) crushed caramel evenly and thinly over the top of each of the custards to cover completely. Preheat the grill for 5min, then grill the top of the custards for about 30sec until the caramel melts and the surface is just smooth. Set aside in a cool place (not the fridge) for up to 1hr before serving with the caramel cherries, decorated with extra crushed caramel.
Step 5
Prepare ahead. Complete the custards to the end of step 2 and refrigerate overnight. Make the caramel as in step 3 but don't crush. Store in a tightly sealed polythene bag. To serve. Complete the recipe.
Caramel cherries
• To make caramel cherries, make extra caramel (step 3) and dip cherries into it.
• Wash and dry the vanilla pod. Use it again or add it to a jar of caster sugar for flavour.
• Fill ramekins to at least 5mm from the top to reduce the caramel cooking time.
• The custard should be lightly set; it will continue to thicken as it cools.
• Take care; the baking sheet will get very hot.
Per Serving:
Calories: 570
38 easy dinner party dessert recipes to finish any meal in style
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
