Preheat oven to 180°C/350°F/Gas Mark 4.

Put 175g of the sugar with 3 tbsp of water in a pan. Boil to a caramel for 2-3 minutes. Pour into the bottom of the ramekins.

Remove the seeds from the vanilla pod and place in a pan with the cream and simmer.

Whisk the eggs and remaining sugar together, then add the cream. Stir to combine and pass the mixture through a sieve into a jug.

Check the caramel is set before pouring mixture into the ramekins. Place them into a roasting tin, lined with kitchen paper and half full of hot water. Cook for 15 to 20 minutes.

When cooked, allow the ramekins to cool and then place in the fridge for one hour to set.

Soak half of the sultanas in Cognac, (overnight or for at least 30 minutes) and boil the remaining sultanas in sugar stock (for approximately 10 minutes).

Drain the boiled sultanas and blitz in a blender until smooth, adding a knob of butter.

Dip the ramekins in hot water, and run a butter knife around the edge to loosen the caramels.

Tip out and serve with a garnish of the cognac soaked sultanas and blitzed sultanas.