You will need
4 plums
6 egg yolks
6 cardamon pods, crushed
300ml double cream
250ml Greek yoghurt
1 tbsp caster sugar, plus 2 tbsp for the top
Method
1.Heat the oven to 150°C/gas mark 2. Cut the plums into small chunks and place in the bottom of six ramekins.
2. Place the cream and cardamon pods in a pan and heat to just below boiling. Take off the heat and leave to infuse for thirty minutes. Whisk the egg yolks with the caster sugar and add the yoghurt. Whisk the yoghurt mixture into the cream. Strain the custard to remove the cardamon then pour over the plums into the ramekins.
3. Place the ramekins in a small roasting tin and pour hot water into the tin to come halfway up the sides of the ramekins. Bake for twenty to thirty minutes until the custards are just set.
4. Cool then chill for two to three hours or overnight. Just before serving, sprinkle some caster sugar about two millimetres thick over the surface of the ramekins. Brown under a very hot grill or melt with a blowtorch until the surface is gold and caramelised.
Recipe, Yeo Valley
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