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AN IMPRESSIVE AND DELICIOUS DESSERT, PERFECT FOR A SPRING DINNER PARTY A Year in the French Style is an interiors and cookery book by Vincent Farelly and Jean-Baptiste Martin, exploring life
in their renovated Breton home. We look at one of the impressive and delicious featured recipes that would make a perfect dessert on a spring evening. Read also: Recipe: zesty lemon tart
with daisy meringues Serves 4 Preparation time: 10 minutes Cooking time: 45 minutes Chilling time: At least two hours Equipment: 4 × 6 in. (15cm) ramekins INGREDIENTS * 6 egg yolks * 100g
sugar * 1 tsp orange blossom water * Grated zest of 1 lime * 160ml whole milk, well chilled * 500ml heavy cream, minimum 30% fat, well chilled * 25g brown sugar Read also: Did you know?
France invented the strawberry METHOD 1. Preheat the oven to 195°F (90°C). 2. In a large bowl, whisk together the egg yolks and sugar until pale and thick. 3. Whisk in the orange blossom
water and lime zest, followed by the milk and cream. Whisk until well combined and smooth. 4. Divide the cream mixture between the ramekins, filling them three-quarters full. 5. Bake for 45
minutes in a bain marie (roasting dish half-filled with hot water), until just set. Let cool to room temperature, then chill for at least 2 hours. 6. Before serving, sprinkle the brown sugar
over the top and caramelize using a kitchen torch or place briefly under the grill. This recipe is featured in A Year in the French Style: Interiors and Entertaining by Antoinette Poisson
by Vincent Farelly and Jean-Baptiste Martin. Photographs by Ruth Ribeaucourt (Flammarion 2023).