Method

​1 Preheat the oven to 1g0°C/fan 140°C/gas mark 3. Grease four large ramekins with butter and place them in a roasting tin ready.

2 Beat the egg yolks with the caster sugar and add the ½ tsp of vanilla extract. Beat until slightly lighter in colour and slightly frothy.

3 Pour the single and double creams in a saucepan and add the seeds from the vanilla pod. Cook on a low heat until the mixture is hot but not boiling. Then remove from the heat and cover with a lid. Leave to sit for 5-10 minutes so the cream mixture has cooled slightly.

4 Now slowly add the cream mixture to the egg yolks, whisking continually until combined. Pour the mixture into the ramekins. Half fill the roasting tin with water. Bake for 40 minutes then remove from the oven and leave to cool. Chill in the fridge overnight.

5 Cover the top of the custard with demerara sugar to about 5 mm (1/4 inch) thickness and place under a hot grill, on a high shelf. Wait for the sugar to melt and then caramelize to a golden brown (watch to make sure the sugar doesn’t burn). This should take 3–4 minutes.

5 Leave to cool, then chill for 2–3 hours before finally serving with some summer berries. Enjoy your hard work!