Preheat oven to 180C

Place cream and vanilla into a pot and slowly bring to the boil. Whisk together egg yolks and sugar into a cream and slowly add 1/3 of the hot cream and vanilla mixture, whisking together all the time.

Pour this mixture back into the cream pot and at a gentle heat stir well until sauce thickens enough to coat tour wooden spoon.

Remove from heat immediately and pour into ½ cup ramekins, place on a baking dish with hot water up the sides and place in the oven , bake for 20 m ins until custards are set. Remove from oven and refrigerate until cold.