Difficulty: Intermediate
Heat the milk with the halved and scraped vanilla pod and white chocolate until it boils.
In the base of a charlotte mold, whisk the eggs with the caster sugar until pale and fluffy.
Pour the boiling milk mixture over the eggs, whisk vigorously, then stir in the Cointreau.
Meanwhile, make the caramel with the sugar cubes and water. Preheat the oven to 220°C (thermostat 7).
Pour the custard mixture into the caramel-lined mold. Place in a baking dish with water (bain-marie).
Bake for about 20 minutes. Test doneness by inserting a thin knife—it should come out clean.
Remove from the oven and water bath, cool completely, then unmold onto a serving platter. Enjoy chilled or slightly warm for ultimate indulgence.
