- 125g (4½oz) caster sugar
- 4 British Lion eggs
- 600ml (1 pint) milk
- ½ tsp vanilla extract
- Preheat the oven to 170°C/325°F/Gas 3 and grease a 900ml (1½ pint) ovenproof dish. Put 110g (4oz) of the sugar and 150ml (¼ pint) of cold water into a heavy-based saucepan. Stand over a low heat and stir until the sugar dissolves.
- Bring the liquor to the boil, then boil more briskly – without stirring – until the syrup turns a deep gold. Remove from the heat and add 2 tbsp of boiling water (stand well back as it will spit), tilt to mix and pour the syrup into the prepared dish. Tilt the dish quickly so the base is covered with caramel.
- Lightly whisk the eggs in a bowl. Warm the milk and pour it onto the eggs, and whisk in the vanilla and the remaining sugar. Strain into the dish and stand in a roasting tin containing enough hot water to come half way up the sides of the dish.
- Bake for 1 hour or until set. Remove from the oven and leave to cool, preferably overnight, then turn out onto a serving dish. To do this, stand the dish in a bowl of boiling water for 1 minute, then loosen the top edge of the custard with a round-bladed knife. Invert the dish onto a serving plate and jerk the container to release the caramel. Serve chilled.