Preheat the oven to 150C. Arrange the stoned cherries in the base of four small ramekins. Place the milk and cream in a small pan with the vanilla pod. Heat until just starting to bubble and boil then remove the vanilla pod, it’s job is done.

Place the egg yolks and sugar in a mixing bowl and whisk together until light, pale and fluffy. Gently Pour in the hot milk and vanilla cream mixture, whisking as you go.

Mix in the chopped chocolate and stir until this has melted in. Pour into the ramekins (the cherries will float up) and place in a roasting tin. Add boiling water to come half way up the dishes and bake in the oven for 30 minutes until just set.

Leave to cool then chill overnight or for at least 5 hours before devouring.