Soak the gelatine in cold water.

Caramelise the sugar in a dry pan until it's liquid.

Add the cream and milk slowly, bring that back to a simmer until the caramel has fully dissolved back into the milk and cream.

Break up the yolks in a bowl and whisk them briefly.

Pour over the warm caramel milk and whisk well.

Return back to the pan and stir continuously using a spatula until it reaches coating consistency.

Remove from the heat, squeeze the water out of the gelatine and stir through the mixture until dissolved.

Pour into ramekins, darioles or serving pots.

Allow to cool before putting in the fridge for a minimum of 4 hours.