* 500 ml (18 fl oz) Milk
* 1 Vanilla pod, split top to bottom ''or'' 1 teaspoon pure Vanilla extract
* 2 free range Eggs
* 3 free range Egg Yolks
* 150 g (5 oz) Caster sugar

===Method===
* Add the Milk to a pan, add the Vanilla pod (or essence) and bring up to a slow Simmer.
* remove from the heat and leave to infuse for 20 minutes - no need to wait if using Vanilla essence.
* Remove the Vanilla pod.
* In a bowl, beat the Eggs and Egg yolks with 120 g (4 oz) of the Sugar until fluffy.
* Gradually stir in the Vanilla Milk.
* Using a fine sieve, strain the liquid into a jug (to make pouring easier).
* In a non-stick pan, add 1 tablespoon water and the remaining sugar and heat until caramelised.
* Remove from the heat and pour into individual moulds, rotating the moulds so the sides are also covered.
* Pour the Custard into the moulds and place in a deep Roasting tin and add Boiling water to the tin so it half covers the moulds.
* Bake for 20 minutes, leave to cool and then turn out the moulds.
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