- Heat the oven to 160°C.
- Bring a full kettle of water to the boil, and turn off the heat. (This is for the water bath later.)
- Dissolve the ﬁrst lot of sugar for the topping in a saucepan with 60 ml water, and boil until it turns a dark, fragrant, liquid caramel.
- Pour into the moulds and swirl to coat the bottom evenly. Set aside.
- Pour the milk into the same saucepan, so that it laps up the caramel on the bottom and sides. (This is the most brilliant trick for ﬂavour!)
- Split the vanilla bean, scrape the seeds into the milk.
- Heat to the boiling point, turn off the heat, cover, to infuse for 10 minutes.
- Meanwhile, beat the eggs with the other sugar.
- Add the nutmeg (optional).
- Once the milk has infused, whisk it into the egg mixture.
- Strain the custard over the hardened caramel and set the pan in a larger dish or roasting pan.
- Pour the boiled water into the bottom pan to come half-way up the sides of the moulds.
- Transfer to the oven and bake until set, 30 to 40 minutes.
- Remove the moulds from the oven and from the water bath.
- Run a knife around the outside edge to loosen.
- Cool completely – even chill, if you like.
Score the mango cheeks with a sharp knife to make a lattice, sprinkle with sugar and torch with a blow torch. Flip the mould onto a plate, pour over any caramel remaining in the pan.