Step 2

Whisk the egg yolks, 100g sugar and cornflour together for 3–5 minutes until light and pale. Pour the infused milk through a sieve into the egg mixture, whisking continuously.

Step 3

Return to the saucepan over medium-high heat and whisk for 10–12 minutes until the custard thickens. Test by dipping a spoon and running a finger through the mixture on the back — if the line holds, it is ready. Sieve into a jug.

Step 4

Divide between six 150ml ramekins or terracotta dishes. Cool for 1 hour at room temperature, then chill overnight until set.

Step 5

Just before serving, sprinkle 1 tbsp sugar over each ramekin and caramelise with a kitchen blowtorch, or slide under a hot grill until golden and bubbling. Serve immediately.