|Milk||17 Fluid Ounce (500 Milliliter)|
|Vanilla pod||1 , split lengthways|
|Sugar||2 Ounce (50 Gram)|
|Lemon juice||1 Teaspoon|
Put the milk and vanilla pod into a heavy saucepan and bring to the boil.
Remove from the heat and leave for 5 minutes to infuse.
Put the eggs and sugar in a bowl and whisk until thoroughly combined.
Discard the vanilla pod and whisk the milk into the egg and sugar mixture.
Next make the caramel.
Put the sugar, water and lemon juice into a small saucepan and cook over a moderate heat, stirring well until the sugar dissolves.
As soon as it turns a rich golden-caramel colour remove the pan from the heat.
Pour the caramel into four small moulds or a 1 litre (1 3/4 pint) charlotte mould.
Rotate the moulds quickly so that the caramel coats the base and sides evenly.
Strain the custard through a fine sieve, then pour into the moulds and stand them in a bain marie or roasting tin half-filled with boiling water.
Cook in a preheated oven, 150°C (300°F), Gas Mark 2, for about 45 minutes or until set.
Leave to cool and then chill in the refrigerator before unmoulding.