1. Bring the cream and vanilla pod to the boil, then heat the eggs and sugar until creamy and add to the cream mix and remove the pod.

2. Simmer until the mix coats the back of the spoon.

3. Cook the fruit in the scotch until soft (about 15 minutes on a low heat). Divide the fruit evenly between for small souffl, dishes and pour over the custard.

4. Preheat the oven to 170°c / 325°f / Gas Mark 3 and place the dishes in a bain marie in the oven for 12 minutes. Remove from the oven and for best results, refrigerate overnight.

5. Heat the grill to its highest setting. Sprinkle the custards with caster sugar and place under the grill until it blackens. Leave to cool and serve.