Sluttishly Sweet: Blackcurrant Pots de Creme

These little blackcurrant custards are pretty easy, but they sound posh and look dead impressive to any guests you might have round. They can be made ahead, even the day before, as they need a few hours in the fridge to set. Pots de Creme are a bit like Creme Brulee, just without all the faffing around with a blowtorch.

You'll need four ramekins of similar sizes, plus a roasting tin to put them in. By cooking them in a bain marie (that's a roasting tin full of hot water to you and me), the custards cook slowly without going grainy or curdling. Just creamy, blackcurranty goodness.

Some might say it's overkill to serve them with an extra dollop of cream on the top. I say what the hell.

Blackcurrant Pots de Creme (makes 4)

You'll need:

• 200g blackcurrants, picked from stems
• 75g caster sugar
• 4 egg yolks
• 300ml double cream
• 1tbsp creme de cassis liqueur (if you happen to have some hanging around)

Make it!

• First make the blackcurrant puree. Put the blackcurrants and sugar into a saucepan over a medium heat and cook until the blackcurrants are soft and the sugar has dissolved. Leave to cool.
• Preheat the oven to 140c / Gas 1.
• If you have a blender, put the cooled blackcurrants and egg yolks in and whiz them together. Don't put hot blackcurrants in with the eggs or they'll scramble.
• If you don't have a blender, push the blackcurrants through a sieve as much as you can. Then whisk the puree into the egg yolks.
• Stir in the cream and creme de cassis (if using).
• Pour the mixture into four ramekins in a roasting tin. 
• Boil a kettle of water and pour it into the roasting tin so that it comes three quarters of the way up the sides of the ramekins.
• Put the tin into the oven and cook for 45 minutes, or until the pots de creme are set with a slight wobble to the middle.
• Remove them from the oven and leave to cool before refrigerating them for a few hours.

If you're wondering what to do with the leftover egg whites, why not try Carrie's chocolate-coated meringues?