Dessert: serves 3-4. Total time: 3 hours

425ml/15oz cream
1/4 teaspoon vanilla essence
4 tablespoons wattleseed
6 egg yolks
1 tablespoon castor sugar
50g/2oz brown sugar
1 tablespoon raw sugar
Iced water

Warm the cream with the vanilla essence in a double boiler. Whip egg yolks and castor sugar to a light and creamy consistency. Slowly pour the egg mixture into the warm cream with the wattleseed. Return the mix to the double boiler. Cook over hot, but not boiling, water, stirring the mixture until it coats the back of a wooden spoon ­ approximately six minutes. Pour into individual moulds and chill for at least one and a half to two hours. Sieve the brown sugar evenly over the top of the custard and sprinkle the raw sugar over it. Place the dishes in a tray of iced water and grill under moderate heat until sugar caramelises. Refrigerate again until ready to serve.