Start with the caramel: Place sugar cubes in a springform pan or charlotte mold with a spoonful of water. Heat gently, watching closely as you prepare the custard. Swirl the mold when it begins to brown to caramelize the edges evenly. Aim for a deep reddish-brown—nearly 'black' for the best flavor—but watch carefully, as it can burn in seconds and turn bitter. Once perfect, dip the mold in cold water to set the caramel.
In a bowl, whisk whole eggs with caster sugar until pale and frothy.
In a saucepan, heat milk with a split and scraped vanilla pod (I prefer keeping the pod for full flavor, though some use just the seeds to avoid any bitterness).
Bring to a boil, then gradually pour over the egg mixture while whisking vigorously.
Stir in your favorite liqueur. If you kept the vanilla pod, remove it now.
Pour the custard into the caramel-lined mold, placed in a bain-marie (water bath) on a baking sheet.
Bake in a preheated oven at 180°C (thermostat 7) for 20-25 minutes.
Test doneness by inserting a thin knife or skewer—it should come out clean.
Remove from the water bath and cool completely.
Unmold onto a serving platter. Enjoy slightly warm or chilled.
Pair with crisp langues de chat or delicate almond tuiles for the perfect finish.
The natural vanilla seed heart in the photo? A happy accident that adds charm.
