This is taken from “Quaglinos: The Cookbook” by Richard Whittington and I supplemented the Sauternes for Muscat which had more of the honeyed sweetness I was looking for.
The quantities are enough for 10 (although the original recipe rather astonishingly says 4!) You could make one large pudding to share but it’s prettier to serve if they are in individual moulds.
115g caster sugar
3 eggs plus 9 extra egg yolks
150g vanilla sugar
700ml whipping cream
375ml Sauternes or other desert wine
Butter for greasing
Preheat oven to 150C. Butter dariole moulds and place in a Bain Marie
Put the caster sugar in a saucepan with 5 tablespoons of water, bring to the boil, lower heat and bubble to a rich caramel. Pour into the base of moulds and swirl around the base and a little up the sides.
Make the custard by whisking the eggs, yolks and vanilla sugar together in a large bowl. Then in two separate pans bring the cream and wine to a simmer. Whisk the hot wine into the eggs, followed by the cream. Pass the mixture through a fine sieve into a jug.
Pour into the moulds in the bain marie. Fill with hot water half way up moulds and bake for 45 minutes.
Remove, cool and refrigerate over night.
To serve dip moulds very briefly into hot water then slide a round blade around the inside and turn out onto a plate.
I served it this with plums which I had roasted with vanilla sugar, and cobnut brittle which I made but you might buy. The original recipe calls for Armagnac soaked prunes which I adore but when fresh plums are in season it seemed rude to ignore them.