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.
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).
