1 × 5 inch (12.5 cm) charlotte mould or 6 × 3 inch (7.5 cm) soufflé dishes
First make the caramel. Put the sugar and
Coat the bottom of the charlotte mould or soufflé dishes with the hot caramel. Dilute the remainder of the caramel with
Next make the custard. Whisk the eggs, castor sugar and vanilla essence (if used) until thoroughly mixed but not too fluffy. Alternatively, infuse the vanilla pod in the milk and cream; bring them to just under boiling point and pour onto the egg mixture, whisking gently as you pour. Strain and pour into the prepared moulds, filling them to the top. Place the moulds in a bain-marie of simmering water, cover with a paper lid and bake in a moderate
Cool and turn out onto a round, flat dish or individual plates. Pour the remaining caramel around. Serve with
© 1990 Darina Allen. All rights reserved.