Serves 6

  • 6 egg yolks
  • 1 pint cream
  • 200g muscovado sugar
  • Freshly grated nutmeg to taste







  1. Combine the sugar and egg yolks
  2. Bring the cream and nutmeg to the boil
  3. Pour the cream mixture onto the sugar and egg yolks, whilst whisking
  4. Transfer into 6 ramekins
  5. Bake at 120 degrees for 25 – 35 minutes or until it has a nice wobble
  6. Sprinkle with sugar and put under a hot grill (or blowtorch if you have one) until crunchy on top

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