Sarah Venning’s recipes

Caramel 2 tbsp golden syrup

Cream 1 drop vanilla essence
400ml (14 fl oz) milk
finely grated zest of 2 mandarin oranges
6 egg yolks
80g caster sugar

Cook syrup to a dark caramel, pour into ramekins. Milk and vanilla - simmer 5 minutes. Whisk together egg yolks and sugar. Pour milk in gradually while whisking. Strain and pour into ramekins. Place in bain-marie, cook with aluminium foil in oven for 35 minutes (to transform into crême brûlée, sprinkle with brown sugar, place under grill for one minute)

1/2 oz gelatine
2 tbs syrup
1 tsp vanilla
1 pt milk
2 eggs

Milk in saucepan cold with gelatine, egg yolks and syrup. Just on point of boiling, take off heat, add soft whipped egg whites and vanilla. Leave for 24 hours.

2 egg yolks, 2 tsp sugar, 1 small glass (sherry) of Marsala per person

Beat eggs and sugar until white and frothy, add Marsala. Cook in bain marie until thickening or (if for cold) until set. If for cold, put sponge cake in bottom.