Preheat the oven to 140°C.
Split the vanilla pod in half and scrape out the seeds. Place the milk and the vanilla in a pan and bring to the boil. Remove from the heat and allow to infuse.
Beat together the egg yolks and the sugar. Gradually add the warm milk to this mixture, stirring all the time. Be careful not to whisk the mixture and create bubbles. Pour the vanilla cream into individual moulds.
Place the moulds in a deep baking dish lined with baking parchment. Pour boiling water into the baking dish to halfway up the moulds. Cover the whole tray with cling film and then cook in the oven for 40 to 45 minutes or until set.
Once cooked, remove the moulds from the water bath and allow to cool before placing in the fridge.
«These mini desserts are perfect for children and can be made in advance and set in the fridge.»