- 4 eggs, yolks only
- 80g sugar
- 100ml milk, full cream
- 100ml cream
- strawberries or other fresh, seasonal fruit for topping
Preheat the oven to 50°C. Separate the egg yolks from the whites and discard. In a bowl, beat together the egg yolk with the sugar until dissolved. Add the cream and milk and beat until all the ingredients are well combined. Pour the mixture into 6 ramekins, cups or glasses (what you will be serving the dessert in). Position the ramekins in a bain-marie (with water) and allow to cook slowly for 2 hours. Serve topped with chopped fresh fruit.
Cap Classique or Sparkling Wine complements this dish.
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Recipe by Giorgio Nava of 95 Keerom