Jasmine Custard

• 300 ml / ½ pint single cream
• 40 g /1½

Scald the cream, pour it over the jasmine flowers and leave until cold. Beat the egg yolks in another bowl set over a pan of simmering water or the top part of a bain-marie and strain the cream over them. Cook gently until the mixture coats the back of a spoon, but without letting it curdle. Sweeten to taste and put to one side until required. Keep the custard closely covered with cling film to