recipe and photo from here

Bonjour mes belles,

I have not used my dariole moulds for a long time and this recipe will be perfect for this weekend.

Crème Bachique
FOR THE CARAMEL: 
115g granulated sugar115ml water
FOR THE CUSTARD: 
100g caster sugar2 eggs, plus 6 eggs yolks½ teaspoon vanilla extract475ml double cream250ml sweet white wineUnsalted butter, for greasing 
MethodFor the caramel, put the sugar and 3 tablespoons of the water into a saucepan. Heat gently so that the sugar dissolves but don't let it boil and don't stir (although you can swirl the pan). When the sugar has completely melted turn up the heat and boil until the mixture turns to caramel - you can tell when it does by the dark gold colour and smell. As soon as it reaches the caramel stage, carefully add the rest of the water - it will hiss and splutter. Stir until any lumps have dissolved, then leave to cool completely and thicken. To make the creams, in a bowl beat the sugar with the eggs and egg yolks. Add the vanilla. Heat the cream and wine gently in 2 separate saucepans until they are at simmering point. Remove from the heat and add them to the eggs, the wine first, then the cream, stirring as you do so. Strain through a sieve into a jug. Heat the oven to 150°C/fan oven 130°C/mark 2. Put 6 buttered, metal, 125ml dariole-type moulds into a roasting tin, keeping them separate from each other. Pour the custard into the moulds, then pour boiling water into the tin to come...