These small savoury custards are beautiful served alongside roast beef, a plate of roasted carrots and crusty bread.

150mls cream

150ml milk

2 egg yolks

50g finely grated Parmesan cheese

Pinch each salt, white pepper, paprika

Preheat the oven to 150 C. Lightly grease 4 small ovenproof ramekins or other china moulds.

In a saucepan, heat the milk and cream until it nearly boils – catch it just in time! Take it off the heat and set aside.

In a bowl, whisk the egg yolks until light and fluffy, then stir in the grated parmesan, salt and pepper and paprika. Now add the hot milk/cream mix in a slow steady stream, whisking as you go so that the egg doesn’t curdle.

Pour the custard into the ramekins and place these carefully in an oven dish. Pour boiling water into the oven dish around the ramekins to come half way up the ramekins.

Bake for 20 minutes or until the mixture has just set and the middle 3cms have a small wobble - this will set once cooled.

Serve custards cooled to room temperature.