Ingredients Click to find out more about the ingredients
60g caster sugar
600ml double cream
2 gelatine leaves, soaked in cold water
3 vanilla pods
1) Put the cream and milk in a saucepan. 2) Split the vanilla pods and scrape the seeds into the pan, adding the pods as well. 3) Bring to the boil then turn down to a simmer and cook for about 20 minutes or until the mixture starts to thicken. 4) Remove from the heat and leave for 5 minutes. 5) Add the drained gelatine and sugar. 6) Whisk to dissolve then allow to cool before straining through a fine sieve. 7) Pour into 6 ramekins and allow to set for 4 hours or overnight. 8) Turn out and serve with fruit, biscuits or caramel if wanted.