Recipe kindly contributed by Logis de France Clos des Capitelles, Restaurant La Table des Oliviers, Uchaud (Gard)

INGREDIENTS

¼ L Milk

¾ L Crème fraîche

8 egg yolks

300g Sugar

Choice of flavouring: vanilla, lavender, ginger...

RECIPE

Base

• Mix the yolks and sugar together in a bowl until pale.

• Bring the milk and fl avouring to the boil in a pan and then add to the egg mix. Remove any vanilla sticks, etc.

• Gently add the crème fraîche. When cool, place the bowl in the fridge for a minimum of 12 hours.

• Strain the mixture and pour into eight individual ramekins.

• Place into a pre-heated oven at 100°C/ Gas Mark 2 for about 40-45 mins. (Keeps for about 3 days.)

Topping

• Sprinkle with sugar and caramelise. For this you can use a traditional cast-iron rod available in most outlets or a blow torch.