Method
Serves 6. Put 4 Meadowsweet flowers in a muslin bag and hang over a saucepan with 300ml double cream and 300ml single cream. Heat gently 5 mins until infused, remove bag. Beat 4 egg yolks and 50g caster sugar. Bring cream nearly to boil, pour over egg mix whisking well. Pour into 6 ramekins. Place in roasting dish with boiling water halfway up sides. Bake at 150C for 30 mins until set. Chill several hours. Sprinkle with remaining sugar and caramelise with a blow torch.