Method:

• Preheat oven at 150C/gas mark 2

• Remove labels from condensed milk tins and place in a pot, cover with water, place on a heat and bring to the boil.

• Turn heat down slightly to tick over gently and at times top water level up to ensure cans covered in water.

• Leave them cooking for 2 hours. (This turns the condensed milk into a toffee colour).

• Cool tins set aside until required. When needed open with a tin opener and scrape out into a bowl.

• Stir in the egg yolks

• Gradually stir in the double cream until you have a smooth mixture

• Strain into a jug and pour into ramikins

• Place them in a deep tray and pour in boiling water to a bain marie

• Slide into the middle of the oven and cook for 20-25 minutes until just set but still a little wobbly.