300 ml milk
½ vanilla pod or 1 tsp vanilla essence
150 ml single cream
3 eggs
1 egg yolk
50 g castor sugar
sliced strawberry and mint sprig to garnish

Caramel:
100g sugar
4 tbsp water

Preheat oven to 170°C (325°F or gas 3).

Over a low heat, bring the milk and vanilla pod to the boil and leave to infuse for 15 minutes before stirring in the cream. Beat together the eggs, egg yolk and aster sugar. Remove the vanilla pod and add the milk to the egg mixture.

Make the caramel in a heavy based pan using 100 gm sugar and 4 tbsps water. Stir over a low heat until the sugar has dissolved and then increase the heat and boil rapidly, without stirring, until the mixture turns dark golden. Holding a 450 gm loaf tin with a cloth, pour in the caramel so it coats the base and sides. Leave until cold.

Pour the milk mixture through a sieve into a jug and then pour into the caramel coated tin. Cover with foil and standing in a baking dish with hot water coming halfway up the side soft the tin.

Bake in the oven for 40 to 50 mins until set. Remove foil and refrigerate for four hours before inverting the tin onto a plate. Garnish with sliced strawberry and mint sprig.

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