Vanilla bean crème caramel

For the caramel: Heat the sugar, water and lemon juice in the Le Creuset Cast Iron Saucepan over medium-low heat. Cook without stirring, swirling the pan occasionally, until the sugar melts and turns a deep amber colour, about 5-8 minutes.

Immediately pour the caramel into the Stoneware Petite Casseroles to cover the bottom of the dish, dividing the caramel evenly between all dishes. Place the Petite Casseroles in a medium oven-safe baking dish and set aside while making the custard.

For the custard: Preheat oven to 160°C / 140°C Fan.

Place the milk, cream, vanilla bean seeds and vanilla bean pod (if using) in the Signature Saucepan. Heat just until steaming, stirring often. Do not allow liquid to boil. Remove from heat and steep for 10 minutes. Strain liquid and remove vanilla bean pod (if using).

Place the eggs, egg yolk, sugar and salt in a large mixing bowl and whisk to combine, trying not to incorporate too much air. Slowly pour in the warm milk mixture, a little a time, while whisking constantly until the milk mixture is fully incorporated into the egg mixture.

Divide the custard evenly between the Stoneware Petite Casseroles. Set the baking dish on a rack inside the preheated oven and add enough hot water to come halfway up the sides of the Petite Casseroles. Bake, uncovered, until the custard is just set and the centre is still wobbly, about 30-40 minutes.

Remove baking dish from the oven and carefully remove the Petite Casseroles from the water bath. Cool on the countertop for about 30 minutes, then refrigerate covered for at least 4 hours (overnight is best).

To serve, run a knife around the edge of the custard, and invert onto a plate. If the caramel is sticking to the bottom of the dish, gently heat the bottom of the dish in hot water until the caramel melts.