Preheat the oven to 150C / GM2

Pour the oil onto a piece of kitchen paper and lightly oil the inside of 4 x 150ml ramekins’

Put the sugar and milk into a saucepan. Bring to a simmer

Whilst the milk mixture is heating, crack the eggs into a bowl and whisk them using an electric whisk.

Slowly add the hot milk to the eggs, whisking all the time.

Put the ramekins in a large roasting tin, then pour the milk and egg mixture into the ramekins; you may need to strain it through a small sieve or tea strainer if there are any strands of egg.

Pop the baking tray onto the oven shelf then fill the tin with boiling water so it come up half way up the outside of each ramekin.

Bake in the oven for about 30 minutes until the baked custards feel firm to the touch when the centre is pressed gently, but still retain some wobble.

Carefully lift the ramekins out of the water bath and stand on a wire rack to cool. Once cool, pop them into the fridge to chill for a few hours of overnight.

Place all the ingredients into a mini chopper, blender or food processor and whizz until smooth. Pass through a fine mesh sieve to remove the seeds.

Carefully run a knife around the edge of the custard to loosen, put a plate over the top, flip upside down and gently shake if needed to coax out of the ramekin.

Serve with the raspberry coulis and some berries.