Directions

Preheat oven to 160c/gas mark 3

• Heat milk and cream in microwave or a small saucepan until warm to the touch, 2-3 minutes.
• Beat egg yolks, 60g sugar and vanilla in a medium bowl. Whisk in warm cream.
• Place 6 custard or soufflé cups in a 13×9-inch baking pan.
• Pour egg mixture evenly into dishes.
• Pour very hot water carefully around dishes to about halfway up sides.
• Bake 35-45 minutes or until centre feels set to the touch. (Check at 30 minutes). Carefully remove cups from water and cool. Cover and refrigerate at least 1 hour or up to 24 hours.

To serve, slice strawberries and arrange 2 on each custard (this can be done ahead and refrigerated until ready to serve). Just before serving, heat remaining 45g cup sugar in a small heavy saucepan over medium-high heat, tilting pan to melt evenly as sugar liquefies. Once sugar is melted, reduce heat to low and cook until very liquidy and golden-brown. Quickly drizzle 1 to 2 teaspoons sugar mixture over strawberries on top of custards. Serve immediately.