Shaun bakes these custards in Chinese teacups however soufflé dishes are a great alternative and by the way Logan Brown is DEFINITELY a restaurant worth ordering a dessert at.

INGREDIENTS

450ml (1 + 3/4 cups + 1 tbsp) cream 1/4 vanilla pod ( seeds scraped out) 5 egg yolks

90g (1/2 cup less 1 tbsp) sugar Cherry Compote Almond Sable Biscuits

METHOD

· Preheat oven to 140°C.

· Place cream and vanilla pod with the scraped seeds into a heavy-based pot and bring to boiling point.

· Place yolks and sugar into a bowl and stir till combined. Try not to make froth on top of yolks.

· Slowly pour hot cream mixture over yolk and sugar mixture stirring continuously till incorporated.

· Pour custard through a fine sieve to remove any strands of egg white. Skim any air bubbles or froth from top.

· Pour mixture into oven proof teacups or soufflé dishes. Place into a deep roasting tray and pour hot water into tray to come two-thirds of the way up the sides of the teacups or soufflé dishes.

· Place into preheated oven and cook for 30-35 minutes till custard is set but still slightly wobbly in the centre.

· Remove from oven and from water bath. Cool and refrigerate for up to 2 days.

· To serve: Bring custard to room temperature. Place a custard {in its cooking vessel} onto serving plate. Spoon Cherry Compote onto custard and serve with two Almond Sable Biscuits on the side.

Cherry Compote

(serves 6)

Frozen cherries are available at many supermarkets.

INGREDIENTS

50ml (2 tbsp + 2 tsp) Old Masters port 50g (5 tbsp) castor sugar pinch Chinese five spice powder pinch ground cinnamon 200g frozen dark cherries (defrosted, halved and stones removed if present)

1 tsp arrowroot 15ml (1 tbsp) cold water juice of 1/4 of an orange finely grated zest of 1/2 an orange

METHOD

· Place port, sugar, five spice and cinnamon into a stainless steel pot, stir and bring to the boil. Reduce heat, add cherries and cook for 5 minutes or till cherries are soft.

· Place arrowroot into a small cup, add water and combine. Pour into cherry mixture. Stir till combined and syrup has slightly thickened.

· Remove from heat and add orange juice and zest. Store covered in refrigerator.

Almond Sable Biscuits

(makes 60)

This is a large quantity but the biscuits are very small. Store in an airtight container in the pantry for up to 1 week or in freezer for up to 3 months. Very nice to serve with tea.

INGREDIENTS

50ml (3 tbsp +1 tsp) water 50g (5 tbsp) sugar 225g (1 + 2/3 cups) flour 25g (1/4 cup less 1 tbsp) cornflour

200g cold butter (finely diced) 100g (2/3 cup) icing sugar 4 egg yolks 60g (60) whole blanched almonds

METHOD

· Using baking spray or butter lightly grease a baking tray.

· To make sugar syrup: Place water and sugar into a small pot and over a low heat stir till sugar is dissolved. Bring to the boil and remove form heat to cool.

· Sift flour and cornflour into a bowl. Place flour, cornflour and butter into a food processor fitted with metal blade and pulse till mixture resembles breadcrumbs.

· Add yolks one at a time and process till incorporated.

· Remove from processor and mix by hand till smooth.

· Place in refrigerator and chill for approximately 30 minutes.

· Preheat oven to 130°C.

· Roll mixture to a 5mm thickness and using a 3cm cookie cutter cut into rounds. Place onto prepared tray. Brush with Sugar Syrup and place an almond on top of each biscuit. Brush again with Sugar Syrup to create a shiny effect.

· Place into preheated oven and bake for 20-25 minutes or till lightly coloured. Remove from oven, cool and remove from tray and store in an airtight container.