Serves- 5

Prep time- 15 mins

Cook time- 40 mins

Ingredients:

1 large egg

4 egg yolks

175g sugar

700ml double cream

1 tsp vanilla extract

1 tsp Amboora Signature Ras El Hanout

 

Method

1. Preheat the oven to 180C / 160C fan.
2. In a mixing bowl add the egg, egg yolks and 100g of the sugar and combine with an electric mixer.
3. In a saucepan, heat the cream until piping hot. Add to the eggs along with the vanilla and the ras el hanout and combing using the mixer on a low speed.
4. Pour into ramekins, place in a baking tray and fill with water until halfway up the ramekins. Bake for 40 mins until the contents is set.
5. Remove from the oven, allow to cool and then refrigerate until cool.
6. Once set, sprinkle around 15g sugar each onto ramekin and using a kitchen blow torch, heat until the sugar is caramelised. Bsaha!