It can also be made in a large bowl, instead of the individual moulds. It goes fantastically well with the Terrine of Blood Oranges

3 gelatine leaves or agar (check your pack about leaves to volume of liquids ratio as this changes according to brands)

1 vanilla pod

400ml full fat milk

8 egg yolks

100g caster sugar

pinch of salt

100ml double cream

2 orange

• Soften the gelatine/agar in cold water for 5- 10 minutes

• Split the vanilla in half lengthways and scrape out the seeds. Place the seeds and pod in a medium sized thick bottomed pan and add the milk

• Finely grate the zest from one orange and add to the pan

• Place over medium heat, bring to the boil, then remove from the heat and set aside

• Beat together the egg yolks and sugar with a pinch of salt in a metal bowl

• Pour the warm milk on to the egg mix and stir to combine.

• Place the bowl over a saucepan of barely simmering water. Stir until the mixture coats the back of a spoon. Be careful not to let the mix get too hot or it will scramble.

• Remove from the heat, add the softened gelatine, and stir to dissolve. Squeeze the juice from the oranges and add to the egg/gelatine mix.

• Lightly whip the double cream.

• Fold in the whipped cream into the existing mixture. Pour into ramekins, or one large dish, and put in the fridge to set for 4 hours before serving.

• To serve, dip the ramekins in hot water for a few seconds before turning out on to plates