Baked whole-egg custard

Warm 250 ml of whole milk slowly with the vanilla to flavour it.

Mix the whole eggs with the sugar and work them a minute or two until the sugar has dissolved and the mixture whitens.

Pour the warm milk over through a small sieve, a little at a time at first, so the eggs do not curdle or cook.

Skim off the unwanted foam with a spoon to reveal the yellow custard under it.

Filter it into a ramekin. For a creme caramel, a layer of set caramel goes in the bottom first and it is turned out; this one is served cold in the ramekin.

Stand the ramekin in a dish, fill boiling water halfway up the sides, and bake at 160C for about 30 minutes.