Ingredients
2 free-range egg yolks
1 free-range egg
25g/1oz caster sugar
125ml/4fl oz double cream
2 slices ready-made Trinidad sweet bread or light fruit cake
1 orange, peeled and sliced, to serve
icing sugar, to dust
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Whisk the egg yolks, whole egg and sugar together in a bowl.
3. Heat the cream to simmering point, then pour onto the eggs and sugar and whisk until combined. Pour the mixture back into the pan and heat gently, stirring, for about three minutes, being careful not to scramble the eggs.
4. Place the slices of Trinidad sweet bread or cake into an ovenproof dish and pour over the custard. Bake in the oven for 6-8 minutes, or until the top is just turning golden-brown.
5. Serve in the dish, garnished with the sliced orange and a dusting of icing sugar.
