I've been obsessed with these wonderfully rich, carmelised 'pots of gold' for a while now. We recently found the recipe and started to experiment. They originate from the Bordeux in the South of France.

They can be described as having a custard like centre wtih a caramelised outer. They are so soooo good! Those of you familiar with them will notice that the shape is wrong.

The molds for these guys are typically 1inch wide x 2 inches tall and very expensive. They are made from copper with a tin lining and retail somewhere around $30NZ each OUCH! Thankfully there are silicone alternates which are more reasonible.

These are made from a form that Rita my sister had. It worked ok. But because they lack depth you don't get the amount of custard filling you'd normally want. Always remember to butter the molds, even the non stick ones - trust me! I learnt the hard way