• 60g sugar, plus 6 teaspoons for caramelising
• 4 egg yolks
• ½ vanilla pod
• 15g pistachio paste
• 125ml whole milk
• 375ml double cream
• 4 ramekins
• blow torch (optional)

Preheat your oven to 140°C (120°C fan). In a mixing bowl, whisk together 60 grams of sugar and the egg yolks with an electric mixer until the sugar has dissolved. Scrape the seeds from the vanilla pod and add to the mix along with the pistachio paste. Whisk to combine, then add the milk and cream and keep whisking everything together for a few minutes until the mixture is foamy.

Sieve the mix and divide between four ramekins. Place the ramekins in a deep roasting tin and place into the oven. Once the tin is in the oven, fill it with water to about halfway up the sides of the ramekins and bake for an hour. They’ll still be very wobbly in the middle, but set them aside to cool and they’ll firm up nicely. Once completely cool, chill in the fridge.

Sprinkle each pudding with one and a half teaspoons of sugar and gently shake the ramekins to make an even layer. Caramelise the tops using a blow torch or place under a very hot grill for a couple of minutes. Using the grill takes a little longer so keep turning the ramekins to make sure they brown evenly.