Pour the milk and sugar into a Le Creuset milk pan, sprinkle the gelatine over the top and allow it to bloom. It will look soft and wrinkly.

Place the saucepan over a low heat, stirring frequently until the gelatine and sugar dissolves. This should only take a couple of minutes.

Don’t bring the mix to a boil or a simmer, if you see too much steam coming off the pan, remove from the heat and keep stirring.

Add the cream and vanilla when the pan is off the heat.

Pour the mixture evenly into six Le Creuset Mini Ramekins. Cover and chill for at least 2 hours.

Different Flavours and Toppings:

Blueberry: Add 4 tablespoons of blueberries to the milk and cream. Decorate with fresh blueberries and a dusting of icing sugar.

Strawberry and rose: Replace the vanilla with 1 teaspoon of rose water. Decorate with strawberries.

Lime and coconut: replace the cream with coconut milk and replace the vanilla with 1 teaspoon of lime/lemon zest. Decorate with coconut shavings or lime/lemon zest.

Chai: Add 1 tablespoon chai spice to the milk and cream before heating. Decorate with a dusting of cinnamon sugar.

Vanilla bean: Decorate with white chocolate shavings.