Delicious served at the end of a summer dinner party - don't panic about the number of egg yolks - it does serve 8 people.

Ingredients

• 1¼ cups cream
• 8 lavender heads or ½ cup rose petals, optional
• 8 egg yolks
• ¼ cup caster sugar

Method

1. Heat the cream and lavendar or rose petals in the microwave for 2 minutes and allow to stand for 30 minutes. Strain or remove the flours.
2. Beat the egg yolks and the sugar together with a whisk until they are pale in colour and have doubled in size.
3. Pour the cream onto the egg yolks, beating well to avoid any scrambling.
4. Cook the mixture in a double saucepan or a heat-proof bowl over simmering water for about 5-8 minutes, stirring constantly until the custard is thick. Remove from the heat and allow to cool.
5. Spoon the berries into eight ¾ cup ramekins and spread equal quantities of the rich cream on top. Sprinkle ½ teaspoon sugar on each ramekin.
6. Place under a hot grill and cook until the sugar has caramelised. Garnish with a fresh berry or two and a sprig of mint. Serve immediately with lavender shortbread.

Lavender shortbread

1. To your favourite shortbread recipe, add crushed lavender leaves or rose petals. You will not need very many - about 2 tablespoons of lavender to a 250 grams butter recipe or ½ cup rose petals.