Difficulty:[usr 2]
Put the milk with the halved and scraped vanilla pod, as well as the white chocolate on the heat, bring to the boil.
In a bottom of the mould, break the eggs with the sugar, whisk until white,
pour the boiling milk over it and whisk again, add the Cointreau
Meanwhile, you prepare the caramel. And you preheat the oven to th 7 (220° C)
Pour the milk/white chocolate mixture into the caramelized charlotte mould.
Which you put in a dish with water (bain-marie)
Bake for about twenty minutes
Check for doneness with a thin knife that should come out clean
Remove from the oven, remove from the dish and leave to cool, unmold onto a serving platter.
It can be enjoyed cold or slightly warm.
