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Method

1. Pour 750ml/1¼ pints of the milk into a large saucepan. Add the caster sugar and the vanilla seeds along with the scraped pod. Place over a low heat until it comes to a simmer, then remove the pod.

2. Meanwhile, mix the remaining milk with the cornflour and custard powder in a bowl until the cornflour has completely dissolved.

3. Add the cornflour mixture to the milk mixture in the pan and turn the heat down to the lowest heat. Stir constantly with a silicone spatula, scraping the base of the pan. The mixture will thicken on the base of the pan first so continue stirring and scraping the whole pan so it doesn't catch.

4. Add the coconut oil and stir, gently at first, then swiftly to incorporate the oil. It will look separated at first but it will come together. Keep mixing until the mixture adheres to the sides of the saucepan. It should be smooth and glossy, with no oily streaks.

5. Pour the custard into a shallow dish and cover with cling film or a silicone mat, pressed to the surface to prevent a skin from forming. Chill in the fridge until set, then scrape into a bowl and whisk until smooth.

6. Pour or pipe the chilled custard into six ramekins, about 8cm/3¼in in diameter and 4cm/1½in deep, until they are almost full. Leave to chill in the fridge. These can be stored without the sugar topping in the fridge for up to two days but they should be served within 30 minutes of being blowtorched or the caramel will start to soften and dissolve.

7. To finish, sprinkle 1 heaped tablespoon sugar over the top of the custard in a ramekin, then tilt and rotate the ramekin spread the sugar in a thin, even layer. Repeat with the remaining ramekins. Use a kitchen blowtorch to very gently melt and caramelise the sugar, slowly starting around the edges and working your way inwards in a spiral. Repeat with the remaining custards and serve within 30 minutes.