Classic crème caramel delicious classic infused with the taste of vanilla

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2 cups whole milk


 2 whole eggs


 1 vanilla pod, split lengthwise and seeded


 4 egg yolks


 1 cup superfine sugar


 in the slow cooker


   PREP


 15 MINS,
PLUS INFUSING AND CHILLING


 COOK


 25 MINS PRECOOKING; AUTO/LOW 3–4 HRS


 Preheat the slow cooker, if required. Pour the milk into a heavy-based pan, add the vanilla pod, and very gently bring almost to a boil. Turn off the heat, cover the pan with the lid, and leave for

 20 minutes. This is to give the vanilla pod time to infuse the milk while it cools.

 Add half of the sugar to another heavy-based pan, then pour in 5 tablespoons of cold water. Slowly bring to a boil, swirling it around the pan occasionally to ensure all the sugar has dissolved, then

 boil for about 15 minutes, until the liquid turns a dark golden caramel. Pour this into six 5fl oz (150ml) ramekins, or use larger ones if making fewer crème caramels.

 Put the remaining sugar with the eggs and egg yolks into a bowl and whisk until well combined and the sugar has dissolved. Discard the vanilla pod and pour the cooled milk into the egg mixture,

 then briefly whisk again and pour through a sieve into the ramekins. Cover each ramekin with foil and sit them in the slow cooker. Pour in enough boiling water to come halfway up the sides of the ramekins. Cover with the lid and cook on low for 3–4 hours. Lift the slow cooker dish out and leave them to cool in it, then remove the ramekins and chill them overnight in the fridge. Turn out to serve.

 traditional method    PREP 15 MINS, PLUS INFUSING AND CHILLING COOK 1½ HRS

 Preheat the oven to 300°F (150°C). Pour the milk into a heavy-based pan, add the vanilla pod, and very gently bring almost to a boil. Turn off the heat, cover the pan with the lid, and leave for 20

 minutes. This is to give the vanilla pod time to infuse the milk while it cools.

 Add half of the sugar to another heavy-based pan, then pour in 5 tablespoons of cold water. Slowly bring to a boil, swirling it around the pan occasionally to ensure the sugar has dissolved, then boil

 for about 15 minutes, until the liquid turns a dark golden caramel. Pour this into six 5fl oz (150ml) ramekins, or use larger ones if making fewer crème caramels.

 Put the remaining sugar with the eggs and egg yolks into a bowl and whisk until well combined and the sugar has dissolved. Discard the vanilla pod and pour the cooled milk into the egg mixture, then

 briefly whisk again and pour through a sieve into the ramekins. Sit the ramekins in a deep ovenproof dish, pour in boiling water to come two-thirds of the way up the sides of the ramekins, and cook for 1 hour. Remove the dish from the oven, leaving the ramekins in the hot water for 30 minutes to continue setting. Then leave to cool and chill overnight in the fridge. Turn out to serve.

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