Pour the water and sugar into a small saucepan. Cook until you get a light brown caramel. My personal touch: add the drop of white vinegar to reduce the caramel’s sweetness and mix. Pour the amber caramel into the cake pan, ensuring that it completely coats the bottom.

Set aside to cool so that the caramel sets, and preheat the oven to 145°C.

Heat the milk to a boiling point, adding the scraped vanilla pod, leave to infuse for 10 mins, then strain.

Whisk the eggs and sugar (2) vigorously in a bowl until they are paler, add the warm milk and whisk again.

Pour the cream into the cake pan over the set caramel.

Place the pan in the middle of the oven and pour warm water around the cake pan, bake for about an hour.

Transfer to the fridge and leave to cool, ideally overnight.

Run a knife blade around the edges of the tin to loosen the cream and unmold directly onto a plate.