Spoil family and friends with this delicious dessert.

Serves: 6
Preparation time: 15 minutes
Cooking time: 20 minutes
Oven temperature: 180 ^oC

• 500ml cream
• 3 dried lime leaves (available at Asian shops)
• 5 large egg yolks
• 40ml castor sugar
• grated zest of one lime
• sugar

1 Heat the cream and lime leaves together over a low heat. Once simmering, remove from the heat and take out the lime leaves.

2 Beat the egg yolks, castor sugar and grated lime zest together. Pour the cream over the egg mixture, beating with a whisk.

3 Pour into small cups or tins. Place them into a roasting tin and pour boiling water into the roasting tin so that the water comes halfway up the sides of the containers.

4 Bake in a preheated oven for 15 to 20 minutes until just set (the custard should still be wobbly). Cool, then refrigerate until cold.

5 Just before serving, remove from the fridge and cover the surface of each one with a layer of castor sugar. Place under a hot grill until the sugar caramelises.