Lightly grease six dariole moulds, small pudding bowls or smooth-sided ramekins.

Arrange these on a baking tray or shallow tin, preferably one just large enough to hold them all without too much room around the edge, and put it within easy reach of the hob.

Cut out six pieces of tinfoil that are large enough to fit over the top of each pot later.

Pour the milk into a small pan.

Slit the vanilla pod down its length and scrape the seeds into the milk (or stir in the extract).

Add the empty pod, bring to a simmer, cover, take off the heat and leave to infuse while you make the caramel.

Mix the sugars and salt for the caramel in a smallish, deep saucepan.

Put the sugar pan on a fairly low heat, so the sugars melt into a rich, glossy, brown syrup.

Once you suspect the syrup is ready, take it off the heat and put a small blob on the plate.

Working quickly before the syrup in the pan hardens, divide it between the six ramekins, swirling so the bases are completely covered.

Crack the whole eggs into a heatproof bowl, then add the sugar and yolks.

Beat to combine until you can no longer see any streaks of yolk or white.

Lift the vanilla pod out of the milk, then slowly pour the infused milk into the egg bowl, stirring constantly.

Leave to settle for at least 15 minutes.

Meanwhile, heat the oven to 150C (130C fan)/300F/gas mark 2 and boil the kettle.

Skim any foam off the top of the custard, then divide the custard evenly between the ramekins.

Cover each mould tightly with a piece of the foil, then pour enough hot water from the kettle into the tray to come two-thirds of the way up the sides of the ramekins.

Very carefully transfer the tray to the oven, bake for 15 minutes, then remove the foil and bake for another 30-40 minutes, until just set but still slightly wobbly at the centre.

Lift the ramekins out of the tray, leave to cool, then refrigerate for four to 24 hours.

To unmould, run a butter knife around the sides, invert on to plates and tap the tops sharply.