Method:
Using an egg cutter, cut the tops off ten eggs. Separate 3 egg yolks and add to the fourth whole egg.
Put the empty shells in to warm water with a splash of vinegar and carefully remove the membrane.
Leave to dry.
Whisk together the eggs. Bring the caster sugar and Sauternes to the boil, then pour over the egg
mixture. Whisk until incorporated. Then add cold double cream and whisk to combine.
Stand the empty egg shells in a carton and pour the custard into the shells. Place in a bain-marie
and bake in the oven at 110C for 50 minutes. Once cooked, leave to cool at room temperature.
Make the caramel by cooking the sugar until golden brown, then add the water and whisk until
combined.
To serve, place the egg in a cup or hay nest and pour a thin layer of caramel on top.