Slit the vanilla pods, scrape out the seeds and mix with the cream. Put the cream, milk and

empty pods into a large saucepan and bring slowly to the boil.

Meanwhile, in a large bowl, beat the yolks with a whisk until smooth and a paler shade of

yellow Preheat the oven to 110° .

When the cream mixture starts to boil and rise, pour it, in stages, onto the yolks, whisking

continuously. Stir in the caster sugar until it has all dissolved. Strain through a fine sieve and

discard the vanilla pods.

Divide the mixture between eight small, round-eared dishes or ramekin dishes, and cook in a

bain-marie in the preheated oven for about 40 minutes or until lightly set.. Allow to cool and

set, then chill in the fridge.

Sprinkle the custards with sugar, then caramelize, either with a hand-held blowtorch, or by

placing under a hot grill