Preheat oven to 140°c (not fan forced)

Add the cream to a saucepan. Split the vanilla pod in half lengthways and scrape out the seeds, then add the seeds to the cream along with the empty pod. Bring the cream to the boil and remove from the heat

In a bowl, mix the egg yolks and sugar-not too foamy. Pour in the cream and whisk gently until just combined

Pass the liquid through a sieve and divide the mixture evenly between 4 ramekins, up to 1cm from the top

Place the ramekins in a deep-sided roasting tray and pour in enough boiling water to come halfway up the side (bain-marie). Place the tray in the centre of the oven and bake for 40 minutes, or until just set

Remove the ramekins from the water and allow to cool. Chill in refrigerator

When serving, sprinkle with sugar and use a brulee burner to caramelise the top

Serve with fresh strawberries