Method

1. Preparation.

   Preheat oven to 150 °C. Place four ¾ cup (180 ml) capacity, ovenproof ramekins into a small roasting tray or deep baking dish.

2. Custard mixture.

   Pour the milk and cream in a small saucepan, set over low heat and bring to an almost simmer. Whisk the eggs, sugar and vanilla together in a medium bowl, to just combine. Gradually pour in the hot milk, whisking continuously, until it is all incorporated. Strain through a fine mesh sieve into a large jug. Pour the custard into the prepared ramekins. Pour enough boiling water into the roasting tray to come half-way up the sides of the ramekins.

3. Baking.

   Bake for 35-40 minutes, until just set with a slight wobble in the centre. Remove roasting tray from the oven. Carefully remove ramekins from the tray and set on a wire rack to cool. Refrigerate for 30 minutes, or until chilled.

4. Strawberry compote.

   Place all the ingredients in a small saucepan and set over low heat. Bring to the simmer for 5 minutes, or until the sugar dissolves, strawberries soften and liquid reduces to a syrup. Set aside to cool.

5. Serving.

   Serve custards topped with a dollop of strawberry compote. Store custards in the refrigerator for up to 3 days. Compote will keep in the refrigerator for up to 5 days.