• 960 ml milk

  • 1 vanilla bean, cut in half lengthways

  • 1.66 cup sugar

  • ½ cup water

  • 6 eggs + 2 yolks


  • 1.

    Preheat oven to 180°C.

  • 2.

    Bring milk and vanilla to the boil. Set aside for 10 mins and then remove the vanilla bean.

  • 3.

    To make the caramel, bring 1 cup sugar and the water to the boil in a heavy-bottomed pot, carefully swirling until golden. Then place the pot in a bowl of cold water (to stop the cooking process).

  • 4.

    Whisk eggs, extra yolks and 2/3rd cup sugar in a mixer until well combined. Then add the hot milk, little by little, continually whisking.

  • 5.

    Cover the bottom of a roasting tray with folded newspaper. Then put 6-8 dariole moulds in and, while still warm, pour a little of the caramel into each one.

  • 6.

    Transfer the creme mixture into a jug and three-quarter fill each mould. Pour in hot water to come halfway up the sides, place on a flame and bring to a simmer. Then cook in the oven for about 40 mins, checking if ready when the point of a small knife comes out clean.

  • 7.

    Cool to room temperature in the tray and then refrigerate.

  • 8.

    Run a knife around the edges to unmould and serve on individual plates with a dollop of cream.

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