Crème caramel

1. Melt half the sugar in a heavy-based pan into an amber caramel, then pour it into the bottom of the prepared moulds.

2. Heat the milk with the split vanilla pod just to boiling point, then draw it aside and let it stand a little so the aroma infuses.

3. Whisk the eggs with the remaining sugar until smooth but not foamy.

4. Pour the warm vanilla milk in a thin stream onto the egg mixture, stirring constantly, then strain it.

5. Fill the caramel-lined moulds with the mixture and set them in a tray of hot water (bain-marie).

6. Bake at 150 °C for about 40 minutes until just set, then chill and turn out onto a plate so the caramel runs down.

Tip: The secret of the silky texture is the bain-marie and the low temperature – do not overbake, the centre should stay gently wobbling. It is best cold, after a few hours in the fridge.