Creme Caramel

butter for greasing
1 vanilla pod, split lengthways
500ml full cream milk
225g caster sugar
2 large eggs
4 large egg yolks

Very lightly grease 6 x 150ml individual moulds or ramekins

Scrape the seeds from the vanilla pod into a small saucepan with the milk and vanilla pod and bring to the boil. Remove from the heat and leave to infuse for 15-20mins, then remove the pod.

Meanwhile, put 110g sugar in a small heavy-based saucepan. Add about 80ml water to level with the sugar and gently simmer, allowing it to cook to a rich golden caramel. Pour enough caramel into the moulds to cover the base and leave to set. Preheat the oven to 150/fan 130.

In a large bowl, beat together the remaining sugar, eggs and egg yolks. Boil the milk again before hand whisking into the egg mixture. Strain through a sieve and divide between the moulds.

Put the moulds in a deep roasting tray and fill the tray with enough hot water to reach 2/3 up the sides of the moulds. Bake for 40-45mins. To test it's ready, insert a small knife into the centre and check the knife is clean when removed.

Allow the caramels to cool before chillding in the fridge for at least 6-8 hours, pref overnight. To release the creme caramels, run a small knife around the edge of each, then place a plate on top and carefull invert to release.