I am pretty capricious when it comes to puddings. I’m always ready to declare my most recent success the king of all desserts, swearing blind I will never make anything else, and just falling short of sending a newsletter to my entire address book informing them of the new love of my life – only for a new pretender to take its place a week a later. So you would be forgiven for feeling a little dismissive when I crow about my new favourite pudding. But listen, this really is my new favourite pudding. Maybe I will never make anything else again. Baked custard pots: richer than a crème caramel, but without the distinctive brittle ceiling of the crème brûlée, these are a make-ahead wonder, fantastically impressive, and really, completely delicious.
Although the bright yellow of the egg yolk custard gives the pudding a sprightly, spring-like feel, the beauty of this pud is that it lends itself to any season: in summer, I serve it with fresh raspberries, bleeding into the yellow custard, or figs, cut into quarters half way down the fruit so that the tops open out like petals.
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