You will need: Pie dish approximately 20cm/8-inches in diameter and a chef’s blowtorch.
- Put the pie dish in the freezer for at least 20 minutes and half-fill the sink with cold water.
- Put the cream, orange-flower water and a big grating of fresh nutmeg into a saucepan, and bring to boiling point, but do not let it boil.
- Beat the egg yolks and caster sugartogether in a bowl, and pour the flavoured cream over, still beating.
- Rinse and dry the pan and pour the custard mix back in. Cook for 10 minutes over a low to medium heat until the custard thickens.
- When the cream’s thick enough, grate over a little more nutmeg and pour into the severely chilled pie dish. Leave to cool, then put in the fridge till truly cold.
- Sprinkle with demerara sugar, spoonful by spoonful, and burn with a blowtorch till you have a blistered, tortoiseshell-look on top. Dab edible gold leaf onto the hard yet sticky burnt-sugar crust, using a large pastry brush or your fingertips for ease. Press it gently onto the surface in a random but decorative way, smoothing it down.