• 3-4 egg yolks (depends on size and how many you have in)
  • 150 ml tomato purée made from slow roasted tomatoes
  • 150 ml creme fraiche
  • finely grated parmesan cheese
  • seasoning


  • STEP 1
    Cut around 7 – 8 tomatoes (plum/vine …) in half, place on shallow roasting tray, season with pepper and drizzle with a little olive oil. Place in oven; fan ~120-140°C, for ~2 hours. Skin and pass through a sieve.
  • STEP 2
    Stir tomato purée into crème fraiche and heat gently in heavy sauce pan – do not allow to boil. Sieve into jug.
  • STEP 3
    Whisk egg yolks in bowl with a little salt and pepper; add warmed, sieved tomato cream to egg with stirring. Place bowl over boiling water in sauce pan, stir until starts to thicken a little.
  • STEP 4
    Return to jug, pour into shallow ramekins (I prefer these to deeper ones as quicker to cook), place in a bain-marie and cook in oven (fan ~140°C) for 15 – 20 mins until starting to set. Some recipes rely solely on heating to a thick cream and do not cook in the oven. If in oven too long it will develop a skin on the surface.
  • STEP 5
    (a) Cool for several hours/overnight in fridge. Just before serving spray with a little water (allows sugar to dissolve), sprinkle with sugar and caramelize with blow torch. If you are going to use a grill for this sit the ramekins on ice to prevent the cream from cooking further. OR (b) Recently I have gone for a more savory option, sprinkling with finely grated parmesan cheese and then blow torching to obtain a crunchy coating on cooling.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating