MAPLE CREAMS (like creme caramel, but easier.)

My take on creme caramel…

I love the smooth, creamy egg custard, but the caramel part is just too sweet and arthritic hands and boiling sugar are not a good combination, so I swap it for maple syrup.

First, I preheat the oven to 150c/300F or Gas Mark 2

Then I put the kettle on and get out a 7” square cake tin, WITHOUT a loose bottom

Next, I spray oil 4 ramekins, and put a teaspoon of maple syrup in the bottom of each of them.

Then I break 3 eggs into a jug and make it up to a pint (450ml) with whole milk. After that, I add 25g (1oz or 2 tablespoons) of sugar, whisk it till it’s frothy and well blended and then pour it carefully into the ramekins.

By now the oven should have heated up, so I put the boiling water in the baking tin and carefully, carefully put the ramekins in the tin and then put them in the oven and cook them for 30 minutes. They want to be just set, but as always, you know your oven best. You don’t want them bubbling or turning brown.

Carefully, carefully take the ramekins out of the water and let them cool to room temperature, then refrigerate for 3-4 hours before you run a knife around the edges and turn them out onto plates and enjoy.