Whisk the eggs, sugar and vanilla essence together in a bowl. Heat the milk slightly and whisk into the egg mixture. Pour into 6 lightly buttered ramekin dishes and place in a roasting tray filled with 2cm of water. Place in the oven and bake for 40-45minutes on 160c (325f) until set. Allow to cool, then spoon the jam over the top of each dish and then the whipped cream. Serve chilled with sprigs of fresh mint.
