Jersey Milk Caramel Flan with Roasted Jersey Royal & Apple Crumble

**Caramel:** Place 75g granulated sugar in a heavy-bottomed saucepan over medium heat. Cook, without stirring (swirl the pan gently), until the sugar melts and turns into a deep amber caramel. Be careful not to burn it.

Quickly pour the caramel evenly into the base of the 4 ramekins.

**Custard:** In a separate saucepan, gently heat the Jersey milk until it is warm but not boiling.

In a mixing bowl, whisk together the eggs, remaining 75g granulated sugar, and vanilla extract (if using) until pale and slightly thickened.

Slowly pour the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Strain the mixture through a fine-mesh sieve to remove any lumps.

Pour the custard mixture evenly into the caramel-lined ramekins.

Place the ramekins in a baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins (creating a water bath).

Bake in a preheated oven at 160°C (320°F) for 45-50 minutes, or until the custards are set but still slightly wobbly in the center.

Remove the ramekins from the water bath and let them cool completely at room temperature. Then, refrigerate for at least 2 hours, or preferably overnight.

**Apple and Jersey Royal Crumble:** Preheat oven to 180°C (350°F). Toss the cooked Jersey Royal potatoes and diced apples with cinnamon.

In a bowl, rub together the flour, butter and brown sugar until it resembles breadcrumbs. Sprinkle the crumble mixture over the potatoes and apples.

Roast in the oven for 20-25 minutes, or until golden brown and the apples are tender.

**To Serve:** Run a thin knife around the edge of each flan to loosen it. Invert the ramekins onto dessert plates. The caramel will drip over the flan. Serve immediately with a spoonful of the warm roasted apple and Jersey Royal Crumble.