1 tsp vanilla extract
6 egg yolks
2 tbsp caster sugar
1 cup Barker's Boysenberry & Blackcurrant with Apple Compote
Add the vanilla to the cream and gently bring to the boil.
Remove from heat and set aside.
Preheat the oven to 160°C.
Lightly whisk the egg yolks and sugar together, then pour the warm cream into the eggs.
Whisk gently without forming bubbles.
Pour the custard through a fine sieve into a jug. Pour into six 125ml ramekins.
Place the ramekins into a large baking dish and fill with hot water until it comes halfway up the sides of the ramekins.
Bake covered for 30 minutes until the custard is firm but still wobbly. Remove ramekins and allow to cool.
Serve custards with a generous dollop of Barker's Boysenberry & Blackcurrant with Apple Compote.
TIP: place a tea towel in the bottom of the baking dish to stop the ramekins sliding around.