Jasmine custard

Combine the cream and milk in a small saucepan and bring to the boil. Add the jasmine tea leaves and turn off the heat. Cover with lid and leave to infuse for 15 minutes.

Preheat oven to 150°C. Place 4 x 125ml ramekins in a medium roasting pan or
baking dish.

In a medium bowl, whisk the caster sugar and egg yolks together until thick and a pale yellow. Strain the cream through a fine sieve.

Whisking constantly, gradually add the cream to the egg mixture until well combined.
Pour the custard into the cups, filling them to about 3/4 full.

Carefully place the tray in the oven and pour enough water into the pan to come about halfway up the sides of the ramekins. Bake for 40-45 minutes until the custards are just set. Remove from water bath and allow to cool completely.

To serve, preheat an oven grill. Sprinkle the cool custards evenly with the brown sugar and place under the grill until the sugar melts and caramelises. You can also use a blowtorch to gently caramelise the sugar.