Pour the REGILAIT concentrated unsweetened milk into a saucepan and add a tin of water.
Add the vanilla pods, cut lengthways. Bring to the boil.
Beat the eggs with 80g of sugar, then pour in the hot milk while beating constantly.
Make the caramel using the rest of the sugar and some water and cover the bottom of six ramekins.
Once the caramel has hardened, take the vanilla pods out of the mixture and pour into the ramekins.
Cook in a bain-marie in a hot oven for 40 minutes
Cool in the fridge.

Chef’s hint:
Delicious served with almond biscuits.