Iberian Creamy Pudding

Preheat the oven to 180°C | 350F | gas 4.

Mix the sugar with the eggs and egg yolks until well combined, but not foamy. Put the milk into a pan with the vanilla pod (slit open) and vanilla seeds and bring to the boil. Then gradually stir in the egg mixture, adding it in a thin stream and stirring constantly.

For the caramel, put the sugar and water into a small pan and simmer until the sugar is caramelised and golden brown. Then pour immediately into the lightly oiled moulds, filling them to a depth of approximately 3 mm. Leave to cool slightly.

Strain the custard through a sieve and divide between the moulds. Fill a large baking dish to a depth of approximately 2 cm with hot water, stand the moulds in the dish and put into the preheated oven for about 30 minutes, or until the custard has set. Leave to cool.