When the caramel is ready, you need to work fast as the caramel will start to set once you turn the heat off, so pour into ramekins immediately! As soon as you have poured the caramel, place the pan in hot soapy water for ease of washing later. Now this is the hardest bit of the whole recipe. When cool, cover with some plastic wrap and leave in the fridge to chill for a minimum 3-4 hours. Warm the milk, cream and extract until just above hand temperature, pour over the eggs and mix until smooth, don't over whisk or create too much air

Whisk the 2 eggs and 4 egg yolks together with the sugar on a medium speed. Try not to whisk so hard you get loads of bubbles. We don't want bubbles! Want to try something different for your after dinner dessert? Then give this carmelle mix from Greens a whirl.Be aware you will get caramel liquid coming out of the ramekin too, so make sure your saucer is not too shallow. By sieving the mixture, you will remove a lot of the bubbles and also any bits of cooked egg lumps. This is the part which will give you the smooth, silky, velvety texture so don't skip it! With every spoonful, our desserts will transport you to a tranquil garden in the French countryside, where you take time to enjoy food for pleasure, just as the French do.

By sieving the mixture, you will remove a lot of the bubbles and also any bits of cooked egg lumps. This is the part which will give you the smooth,silky,velvety texture so don't skip it! Heat the milk and sugar in a pan on gentle heat. Keep the measuring jug that you used for your milk handy as we will need it.

When you are ready to serve, use a thin bladed sharp knife and run the blade around the sides of the ramekins, taking care not to wobble or slip with the knife - this will damage the set custard inside. When the caramel is ready, you need to work fast as the caramel will start to set once you turn the heat off, so pour into ramekins immediately! Pour the custard mix into the ramekins on top of the now hardened caramel, be generous, it should fill 80% of the ramekin