Baked vanilla custard pots

1. Heat oven to 150°C (fan is fine).
2. Put 4 ramekins in a deep roasting tin.
3. Warm 350 ml milk + 150 ml cream with vanilla until steaming, not boiling.
4. Whisk 4 egg yolks with 50–70 g sugar until just combined (don’t whip in loads of air).
5. Slowly pour warm milk into yolks while whisking.
6. Strain into a jug (worth it for silky custard).
7. Pour into ramekins.
8. Fill the roasting tin with hot water, leaving it halfway up the ramekins. 
9. Bake for 30–40 minutes until the edges are set, but the centre still has a slight wobble.
10. Cool, then chill.

Optional compote: peel and dice pears, simmer with a splash of water 10–15 min until very soft or soak them in a bit of port.