Recipe courtesy of Clonakilty Irish Yoghurts and Eunice Power.
Ingredients
- 450g of Irish Yogurts Clonakilty Custard style yogurt
- 1 tsp orange flower water
- Grating of fresh nutmeg
- 3 large egg yolks
- 100g Caster sugar
- 4 Tablespoons of Demerara sugar
Method
- Preheat oven to 150°C Pour the Custard style yogurt into a bowl, add the caster sugar, egg yolks, nutmeg and orange flower water, whisk together until will combined and divide the mixture between four ramekins.
- Place the ramekins in a deep baking tray, surround with hand hot water to come halfway up the sides of the ramekins. Bake for 30 minutes, cool then refrigerate over night.
- Just before you wish to serve sprinkle with demerara sugar and burn with a blow torch until you have a sticky burnt crust. Serve with a spiced Christmas biscuit.
Recipe courtesy of Clonakilty Irish Yoghurts and Eunice Power.
