Method

Crack the eggs and yolk into a large mixing bowl with the vanilla paste until well combined. Place the milk and cream in a medium saucepan with the sugar and cinnamon stick. Place on a low heat and stir until the sugar has dissolved. Cook until the milk and cream are bubbling but not boiling. Pour the milk through a sieve into the mixing bowl and whisk well to combine.
Pre-heat the oven to 170c/335f/gas mark 3. Fill and boil the kettle.
Divide the mixture between tea cups or a 1 litre baking dish and grate over nutmeg. Place the cups or dish in a deep roasting tin then place in the oven. Fill the tray with boiling water until half way. Place the tray in the oven and bake for 20 minutes or until set but a little wobbly.
Serve warm or cold with poached fruit or jam.