Instructions: Place the rice milk split vanilla pod and 125g sugar in a saucepan on the simmering plate and bring slowly to the boil.

Simmer for 1 to 2 minutes then cover and transfer to the floor of the simmering oven.

Cook stirring occasionally for 35 minutes or until all the liquid is absorbed and the rice is tender.

Allow to cool.

Meanwhile put 75g sugar in a heavy based saucepan with the 3 tbsp water; place on the simmering plate.

Once the sugar has dissolved transfer to the boiling plateand cook for a further 2 to 3 minutes or until the syrup turns a dark caramel.

Immediately pour into 8 warmed dariole moulds or ramekins and set aside.

Pour the cream into a heavy based saucepan and slowly bring to the boil on the simmering plate.

Meanwhile whisk the egg yolks with the remaining 25g sugar in a bowl until pale and thick.

Pour on the cream then stir in the rice.

Fill the moulds with the rice mixture.

Stand the moulds in the small roasting tin and pour in enough hot water to come halfway up the sides of the moulds. Loosely cover with foil.

Slide the roasting tin onto the fourth set of runners in the roasting ovenand cook for 15 minutes then transfer to the middle of the simmering ovenand cook for a further 30 minutes or until just set.

Slide the roasting tin onto the fourth set of runners in the baking ovenand cook for 20 to 30 minutes or until just set.

Serve warm or cold with vanilla custard.

Serves 8

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