Serves 4



350ml double cream

150ml milk

1 whole nutmeg

6 egg yolks

100g caster sugar, plus extra for the topping



Preheat the oven to 120C/gas ½. Pour the milk and cream into a large pan, crush the whole nutmeg into a couple of large pieces and add this too. Cling film the top of the pan and gently bring to a simmer on a low heat, then place to one side to infuse. The cling film helps the infusion.



In a mixing bowl, whisk together the yolks and caster sugar. Gently pour the infusion over the eggs and sugar and mix well.



Pass the custard through a sieve to remove all of the nutmeg. Pour into an ovenproof dish that will hold all the mix (roughly 600ml), making sure the dish is filled right to the top. Place this in a deep oven tray that will allow you to pour 2cm of warm water in the bottom.

Bake in the oven for 30-45 minutes, until set. Once the set custard is cooked, allow it to cool (at this stage it can be kept in the fridge for 2 days before serving), then sprinkle over a layer of caster sugar and caramelise with a blowtorch or under the grill. Serve immediately.

• This recipe is taken from Cook: a year in the kitchen with Britain's favourite chefs by Rebecca Seal (£25, Guardian Books, or £17.50 from the Guardian bookshop)