Directions

• Preheat oven to 150°C
• Pour the Custard style yogurt into a bowl, add the caster sugar, egg yolks, nutmeg and orange flower water, and whisk together until well combined and divide the mixture between 4 ramekins
• Place the ramekins in a deep baking tray, surround with hand hot water to come halfway up the sides of the ramekins. Bake for 30 minutes, cool then refrigerate overnight
• Just before you wish to serve sprinkle with demerara sugar and burn with a blow torch until you have a sticky burnt crust
• Serve with a spiced Christmas biscuit