Method
Heat the semi–skimmed milk, half the caster sugar and vanilla extract in a saucepan over medium to high heat. Bring to the boil. Remove from the heat.
Whisk the remaining sugar and egg yolks together until fluffy. Add 1½ tablespoons of warm milk to the egg mixture, beating constantly. Slowly add egg mixture to the remaining milk beating continuously with a whisk.
Add water to a glass bowl, then sprinkle the powdered gelatine over the water and leave for 2 minutes. Melt gelatine over boiling water or in the microwave add to milk mixture. Cool over a bowl of cold water.
Meanwhile, beat the double cream until soft peaks form.
Add the sweet piquanté peppers to the milk mixture when it is completely cold. Fold the cream into milk mixture and put into ramekins. Cover and refrigerate until set.