For the caramel, put the sugar cubes in a springform pan or a charlotte mold with the spoonful of water on the heat, you will watch its setting while preparing the cream. When it starts to brown, swirl the mold around, to caramelize the edges, but it needs to be borderline "black" to be good, be careful though, in seconds it can burn and burn. become bitter. When it is golden brown with a beautiful reddish brown, soak the mold in a little cold water to solidify it.
In a mixing bowl, break the whole eggs and add the caster sugar, whisk until white,
In a saucepan put the milk with the vanilla pod split sideways and scraped, personally, I leave the pod and add the seeds, some people just put the seeds, the shell risking to bring a little bitterness.
Bring to a boil, then pour over the eggs while whisking.
Add the liqueur, if you left the vanilla shell, remove it.
Put this mixture in the caramelized mould, itself in a plate with a little water.
Put in the oven preheated to th 7. 180°C.
Allow 20 to 25 minutes to cook.
When you stick a trussing needle (or a small knife) into the cream, it should come out clean and neat.
At this point, remove the mold from the water and let it cool.
When cool, unmold onto a serving platter.
Still slightly warm, not bad either.
Serve with chat tongue or almond tuiles.
The heart formed by the vanilla seeds in the photo was not planned, but is a nice effect.
