Cooking With Paula Mcintyre

Crème Caramel with orange, date and sherryCrème Caramel 500ml whole milk 225g castor sugar 1 teaspoon vanilla paste 4 eggs + 1 yolk Take 4 x approximately 200ml ramekins or 4 metal pudding bowls and place on a folded towel or blue cloth in a roasting tin. Set the oven to 130oc. Heat 100g of the sugar in a pan and cook until a golden amber colour. Divide among the bottom of the ramekins and allow to set. Place the milk and vanilla in a pan and bring to a simmer. Whisk the eggs and yolk with remaining sugar and pour over the hot milk. Whisk then pass through a sieve into a jug. Pour into the ramekins. Pour boiling water half way up the outside of the ramekins in the pan and cook for about 45 minutes or until wobbly but set. Cool in the tray and then chill in the fridge. Orange,date and sherry salad 2 large oranges 75g chopped dates 50g dark brown sugar 1 teaspoon vanilla paste 50ml Pedro Ximenez sherry Peel the oranges with a serrated knife, including the pith. Segment the oranges by going in between th