FLAN

• Preheat the oven to 170C (fan-forced). Place four 11cm x 3cm deep round ovenproof ramekins in a deep roasting pan.
• To make caramel, combine the caster sugar and water in a medium-heavy based saucepan over medium heat and stir without boiling until the sugar has dissolved. Bring to the boil and cook, without stirring, until the caramel begins to turn a light golden brown. Add the juice and stir until combined. Pour 5mm of the caramel into each ovenproof dish and leave to set at room temperature.
• Place the milk and vanilla bean and seeds in a medium saucepan. Stir over medium to low heat until hot. Take off the heat and stand 5 minutes. Strain through a sieve over a heatproof jug.
• Lightly whisk the eggs, egg yolks and pure sugar in a medium bowl. Gradually add the infused milk, whisking to combine. Pour the custard evenly into the dishes over the set caramel. Pour boiling water into the roasting pan to come halfway up the side of the ramekins.
• Bake for 20 to 25 minutes, or until the custards are just set, with a slight wobble in the centre. Remove pan from oven then remove the ramekins from the water bath. Cool to room temperature, then place in the fridge overnight.
• Run a knife around the edges to loosen the custard, then invert onto plate, allowing the caramel sauce to coat the flans. Decorate with edible flowers.

CRÈME BRULEE

• Preheat the oven to 150C (fan-forced). Place four 11cm x 3cm deep ramekins on an oven tray.
• Place cream and vanilla bean and seeds in a large saucepan. Stir over a medium heat until hot, but don’t boil. Remove from the heat and stand 5 minutes to infuse.
• Whisk egg yolks and sugar in a large heatproof bowl until smooth. Strain the hot cream over a fine sieve into a jug. Gradually whisk the hot cream into the egg yolk mixture until smooth, then divide among ramekins.
• Bake for 20 minutes, or until just set, with a slight wobble in the centre. Remove from the oven and cool to room temperature, then place in the fridge overnight.
• Sprinkle 1 tablespoon sugar over each custard and use a kitchen blow torch to caramelise the sugar until golden brown. Stand until set.

CRÈME ANGLAISE

• Place cream and vanilla bean and seeds in a large saucepan. Stir over a medium heat until hot, but don’t boil. Remove from the heat and stand 5 minutes to infuse.
• Whisk egg yolks and sugar in a large heatproof bowl until smooth. Strain the hot cream over a fine sieve into a jug. Gradually whisk the hot cream into the egg yolk mixture until smooth.
• Return the custard mixture into the saucepan and place over a medium heat. Constantly whisk for about 5 minutes, or until thickened. Place pan into a large bowl of iced water and whisk until cooled.
• Divide custard among four 11cm x 3cm deep ramekins. Refrigerate for 4 hours, or overnight until set.
• Serve with fresh berries and sweet biscuits.