1 Preheat your oven to 180°C/350°F.

2 In a large mixing bowl, combine the egg yolks and 50g of sugar. Using an electric mixer, whisk until the mixture turns a pale, creamy yellow and has a light, fluffy consistency.

3 Pour the double cream and milk into a medium saucepan. Split the vanilla pod, scrape out the seeds, and add both the seeds and the pod to the cream.

4 Place over medium heat until the mixture is almost boiling. As soon as you see bubbles appearing around the edges, remove from the heat immediately.

5 Gradually whisk the hot cream mixture into the beaten egg yolks. Scrape in any remaining vanilla seeds and then pass the entire mixture through a fine strainer into a jug, discarding the pod.

6 Use a spoon to skim off any foam or bubbles sitting on the surface of the liquid to ensure a perfectly smooth finish.

7 Create a water bath: Pour hot water into a large roasting tin. Place your Whatever Pan inside the tin, then pour the custard mixture into the pan.

8 Cover the pan with its glass lid and bake for 30–35 minutes. The custard is ready when it has a slight “jelly-like” wobble in the center when gently shaken. Do not overcook.

9 Allow to cool at room temperature for a few minutes, then transfer to the fridge to chill completely until firm.

10 Just before serving, sprinkle a thin, even layer of caster sugar over the surface. Lightly mist the sugar with a water spray to dampen it, then use a blowtorch to caramelize it into a golden-brown crust.