Step 2

Preheat the oven to 150°C. Find a large casserole or deep baking dish that fits all four moulds.

Step 3

Heat the milk with 45g sugar and the split vanilla pod until just warmed (not boiling). Remove the vanilla pod. Meanwhile, gently stir the egg yolks and whole eggs together, taking care not to incorporate air.

Step 4

Pour the warm milk mixture into the egg mixture, stirring gently. Pour into the prepared moulds.

Step 5

Place the moulds in the casserole. Boil water and carefully pour into the casserole to create a bain-marie without splashing the custard. Bake on the middle rack for 35–40 minutes until a toothpick comes out clean.

Step 6

Cool in the moulds for 1 hour at room temperature, then refrigerate overnight. To unmould, gently release the rim and invert onto a serving plate. Serve with dulce de leche on the side.