Method
- Place 50ml of water in a pan and pour in 150g sugar. and boil until caramel is formed.
- Spoon onto baking parchment making round shapes. While still hot springkle on a few almonds. Allow to cool.
- Separate the yolks from the whites and whisk the whites until soft and white.
- Gently pour in and mix in the sugar.
- Place into 4 cups or wine glasses and hollow out the centre. Pour in some cold liquid caramel and cover with more whisked egg whites. Leave sufficient space for the mixture to expand as it cooks.
- Microwave each glass for 30 seconds on high.
- Take the 4 egg yolks and 50g of sugar and whisk until light and custard like.
- Add teh seeds of the vanilla pod.
- Add 40g of cornflour and mix well.
- Place the vanilla pods, without the seeds, into a pan with 500ml of milk and bring almost to the boil and add a little to the egg yolk, sugar and vanilla seed mixture.and mix well.
- Pour the mixture into the milk and stir well.
- Pour the custard into the serving bowls.
- Place athe caramel shapes on the custard.
- Invert the egg white and place on the top of the caramel.and use a torch to brown the egg white.
- Serve and enjoy.
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