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1
Preheat the oven to 180C.
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2
Line a baking tray, 25 x 30 centimeters with parchment paper.
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3
Beat the eggs with the sugar until light and frothy.
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4
Sift the flour and baking powder over the egg mixture, stirring continuously until smooth.
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5
Spread the mixture over the baking tray to a thickness of 1 centimeter.
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6
Bake for 10 minutes or until set.
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7
Leave to cool and then remove the parchment paper.
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8
Dilute the cornflour in a cup of milk until smooth and set aside.
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9
Beat the egg yolks with the remaining milk, sugar, and vanilla.
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10
Heat gently and then add the cornflour and stir continuously until it thickens.
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11
Leave to cool and set aside.
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12
Whip the cream while adding the powdered sugar, a little at a time, until firm. Set aside.
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13
Using a glass as a cutter, cut out circles of sponge.
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14
Place a spoonful of whipped cream into a dessert glass, followed by a sponge circle dipped in sweet wine or rum, and top with the custard cream.
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15
Place the sugar in a heavy pan and heat on medium until the sugar begins to melt and change color.
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16
Remove from the heat and allow to continue to melt with just the heat of the pan. Move the pan from side to side but do not stir with a spoon.
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17
Decorate each glass with a drizzle of caramel.
