Baked Sauternes Custard

I first ate this custard at Quaglino’s: it’s one of the best things I’ve ever eaten in a restaurant, and I say that after about twelve years as a restaurant critic. There, it’s cooked in caramel-bottomed individual dariole moulds and turned out, a golden-topped shivering tower of the stuff on the plate, and served with Armagnac-soaked prunes. My version, based on the then chef Martin Webb’s recipe, is somewhat s