Lapsang souchong crème caramel
A classic crème caramel with dark sauce and a smoky cream flavoured with one tea bag – a good make a head choice for a weekend supper.
Serves 4 ✢ Ready in 1 hr 10 mins, plus chilling
300ml whole milk
150ml double cream
1 vanilla pod, split and seeds scraped out
1 lapsang souchong tea bag
50g caster sugar
3 whole eggs, plus 1 yolk
FOR THE CARAMEL
120g caster sugar
YOU WILL ALSO NEED
A large roasting tin
1 Heat the oven to 180C/Gas 4. Put the milk, cream, vanilla pod and seeds and the tea bag into a pan. Add the caster sugar and set over a low heat until the sugar has dissolved. Increase the heat and bring to the boil, then remove from the heat and set aside for 15-20 mins to infuse.
Meanwhile, lightly beat the eggs and yolk in a large bowl. Strain the milk mixture into a
