Method

Preheat oven to 180ºC. Place milk, cinnamon and vanilla pod into a saucepan. Bring to a simmer and remove from heat, cover and allow to stand for 30 minutes. Strain through a fine sieve and set aside. Lightly spray an ovenproof ceramic or glass dish or a silicone bread tin (we used a 20cm x 13.5cm silicone loaf pan) with olive oil spray and place into a deep baking tray, half filled with water. Heat a cup of the castor sugar and water in a heavy based saucepan over a low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns a deep amber colour, about 8 minutes. Immediately pour syrup into the loaf pan. Whisk remaining ingredients together until smooth. Gradually add milk mixture, whisking continuously. Pour mixture over caramel, place in oven and bake for about an hour or until custard has set. Remove from water bath and chill overnight. To serve run a small knife around custard to loosen and invert onto plate.