Goxua

Step 1: Heat the oven to 350°F and grease a 20 × 30 cm tray with ⅓ oz butter, then line it with baking paper.

Step 2: Whisk 3 eggs and 3 ⅛ oz caster sugar with an electric mixer for 6–8 minutes, until pale, tripled in volume and thick enough to leave a ribbon trail. Gently fold in 3 ⅛ oz plain flour with a large spoon, keeping as much air as possible.

Step 3: Spread the batter in the tray and bake for 10–12 minutes, until golden and springy when pressed. Cool, then cut out 6 discs the size of your glasses.

Step 4: Boil ½ cup water, 1 ¾ oz sugar and 1 strip of lemon peel for 2 minutes until the sugar dissolves. Cool.

Step 5: Bring 2 cups whole milk and 1 tsp vanilla extract almost to the boil. In a bowl, whisk 4 egg yolks, 3 ½ oz caster sugar and 1 ⅜ oz cornflour until smooth, then whisk in the hot milk. Return everything to the pan and stir over a medium heat for 3–4 minutes, until it bubbles and is thick enough to hold a trail. Cover the surface with cling film and cool completely.

Step 6: Whip 1 ¼ cups double cream, well chilled with 1 oz icing sugar to soft peaks that just hold their shape. Divide among 6 glasses or small pots.

Step 7: Lay a sponge disc on the cream, spoon over the syrup until soaked but not soggy, then cover with the cold pastry cream right to the edge. Chill for at least 2 hours.

Step 8: To serve, sprinkle 1 tbsp of 6 tbsp caster sugar over each pot and burn with a kitchen blowtorch until deep amber and bubbling. Leave for 1 minute to harden.