Instructions: Pour the cream into a large bowl add the vanilla pod and set over a pan of simmering water until almost at boiling point.

In another bowl beat the egg yolks with half of the sugar and the ground cinnamon until light in colour and creamy.

Remove the vanilla pod from the cream then gradually pour onto the egg mixture stirring until smooth.

Transfer to a jug.

Stand 6 ramekin dishes in a roasting tin containing enough hot water to come halfway up the sides of the dishes.

Pour in the cream mixture then place in the oven at 150C/300F/gas 2 for 45 minutes.

Remove the dishes from the tin cool then refrigerate overnight. Sprinkle the rest of the sugar evenly over the tops and place under a hot grill for 2 to 3 minutes until the sugar turns golden.

Cool then chill for 2 hours before serving.

Serves 6

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