Serves six Ingredients Six eggs
One vanilla pod
One pint of milk
200g sugar
Method 1 To make caramel, make a sugar syrup with 125g sugar and a drop of water. Bring to the boil. Keep boiling until the sugar changes to an amber colour. Pour the caramel into six Dariol moulds. Set aside.
2 Meanwhile heat the milk with the vanilla pod. Mix the eggs with the rest of the sugar. Pour on the hot milk and mix. Fill the Dariol moulds. Cook in a bain-marie in the middle of the oven (gas mark three) for 30 minutes. Allow to cool.
To serve Carefully turn out the caramel from its mould on to a serving plate and in a fan shape around the caramel, arrange half a poached pear.
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