1 litre milk
1 cinnamon stick
zest of 2 lemons
1 vanilla pod, split
8 egg yolks
300g caster sugar
8 tbsp demerara sugar
soft seasonal fruits such as blackberries or whatever is available
1Place milk, cinnamon, lemon zest and vanilla pod into a small saucepan and heat over medium heat until milk just comes to the boil. Take off the heat, cover with a lid and leave for a couple of hours.
2 Whisk egg yolks, caster sugar and cornflour in a bowl.
3Strain milk through a sieve straight into the egg mixture, whisking continuously.
4Pour this mixture into a pan over a low heat and stir with a wooden spoon until it thickens or for about 12-15 minutes.
5Pour into 8 small bowls (ideally classic tapas-style low-sided brown earthenware dishes that are traditionally used, or alternatively ramekin-style dishes) and allow to set for 4-6 hours in the refrigerator.
6To serve, sprinkle the demerara sugar on top of each dish and caramelise with a blowtorch or place under a hot grill until the sugar caramelises. Serve with some fruit on the side as garnish.
Ambrosia is made in the style of the rich, barrel-aged sherries of Jerez, but based on muscat grapes rather than palomino or Pedro Ximénez. As the name implies, Ambrosia has a heady bouquet, dense, grapey flavours, an unctuous texture and energising acidity, giving it the power and persistence to match the creamy richness of the custard.