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1
Place the 150 g caster sugar in a dry, heavy-based saucepan over medium heat. Do not stir — the dry caramel method requires vigilance once colour begins to form. Cook until the sugar reaches a deep amber, almost at the bitter stage. Working immediately, pour the caramel into four ceramic ramekins and swirl each to coat the base evenly. The caramel sets quickly; the colour must be deep amber — a pale caramel will produce weak flavour.
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2
Combine the eggs, caster sugar, whole milk, double cream, vanilla, and Génépy in a bowl. Whisk together until the sugar is dissolved but without creating foam. Skim the surface carefully — any foam remaining will bake to an unsightly texture. Pass the custard through a fine sieve.
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3
Pour the strained custard into the caramel-lined ramekins. Set the ramekins in a deep baking dish and add hot water to reach halfway up their sides. The bain-marie must not exceed 85°C during baking. Place in an oven at 160°C. Bake for 35–40 minutes until the custard is just set — a slight wobble remains in the centre when the dish is gently moved.
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4
Remove the ramekins from the bain-marie and allow to cool to room temperature. Refrigerate for a minimum of 4 hours — overnight is preferable, as the caramel syrup saturates the custard and the flavour deepens.
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5
To unmould, run a thin knife carefully around the edge of each ramekin. Invert onto a serving plate. The caramel should flow freely around the base of the custard — deep amber, pooling. The custard is silky and yields cleanly from the mould.