Icing-
saucepan. Gently heat until just about to boil (don’t boil). Beat egg yolks & caster sugar together in a bowl until pale & thick. Pour the hot cream into this and beat well. Clean & dry saucepan, then return the custard mixture to the saucepan. Stir over medium heat until it thickens, about 10 minutes. Divide evenly between the 4 ramekins & refrigerate until cold to set. (Preferably overnight) To serve, sprinkle demerara sugar over the set custard & caramelise with a blowtorch or under a preheated hot grill. The demerara will melt like toffee and set hard if left to cool. For Christmas version: Place a tablespoon of Christmas mincemeat in the bases of each of the four 250 ml size ramekins prior to adding custard.