Method

• 1.
  To make the custard, preheat oven to 110°C. Whisk eggs and yolks together in a bowl. Place 80g sugar and 300ml Quarts de Chaume in a small saucepan and bring to the boil. Pour hot wine mixture over the egg, whisking constantly, then whisk in the cream to combine. Strain through a fine sieve into a jug. Divide mixture among six 300ml ovenproof ramekins and place in a deep roasting pan. Add enough boiling water to the pan to come halfway up the sides of the ramekins, and bake for 1 hour 20 minutes or until custard is just set and does not wobble.
• 2.
  Remove from the oven and refrigerate for at least 3 hours.
• 3.
  To make the jelly, soak gelatine in cold water for 5 minutes to soften. Place remaining 450ml Quarts de Chaume, 50g sugar and vanilla seeds in a saucepan over medium-high heat and bring to the boil, stirring to dissolve the sugar. Cool slightly and stir in gelatine until dissolved.
• 4.
  Cool to room temperature, then pour 1cm of jelly over each custard. Refrigerate for at least 2 hours or until set.
• 5.
  To make the caramel, place remaining 170g sugar and 2 tbs water in a small saucepan over medium-high heat. Bring to the boil and cook for 3-4 minutes, swirling the pan, until a dark caramel, then remove from the heat. Whisk in 100ml room temperature water to stop caramel from cooking. Cool.
• 6.
  Pour 1 tbs of caramel over each custard to serve.