Purin

1Step 1

Put 10g sugar into a small, dry pan over medium heat. When the edges start to brown, add another 10g and stir gently; once that melts and colours, add the final 10g.

• 30ggranulated sugar

2Step 2

When all the sugar is melted and dark amber to dark brown (fine pale bubbles at the edge), take the pan off the heat. Do not let it go black or smoke.

3Step 3

Carefully add the water off the heat - it spits and steams. The source holds a metal sieve over the pan as a splash guard.

• 10mlwater

4Step 4

Stir. If it hardens into lumps, return to low heat and stir until dissolved.

5Step 5

Divide the hot caramel between 4 ovenproof moulds and tilt to coat the bottoms. It will harden while you make the custard - that is normal.

1Step 1

Heat the oven to 160 °C. Have a deep baking dish ready.

2Step 2

Warm the milk with 10g sugar to about 60 °C. Do not boil. The sugar helps prevent a skin forming.

• 200mlmilk
• 10ggranulated sugar

3Step 3

Gently mix the whole eggs with 40g sugar until even, keeping the whisk low. No separating, no foam.

• 3whole eggs
• 40ggranulated sugar

4Step 4

Slowly stir the warm milk into the eggs without whipping in air.

5Step 5

Strain through a fine sieve. Remove surface bubbles (lay a paper towel on the surface and draw it away), then pour over the caramel in the moulds.

6Step 6

Set the moulds in the dish and pour 60 °C water into the dish to one quarter of the moulds' height. With a fan oven, cover the moulds with foil to stop the surface drying.

7Step 7

Bake at 160 °C for 25 minutes, checking at 20. Done when a skewer pushed to the bottom lets no liquid custard seep out.

8Step 8

Lift out of the water bath, cool, then refrigerate.

1Step 1

Run a skewer or thin knife around the inside edge of the cold mould.

2Step 2

Put a plate on top, invert both together, give a gentle shake and lift the mould. The caramel flows over as sauce.