Instructions: In a bowl, place your ground almonds and egg yolks and whisk well. In a saucepan, heat your cream to scalding point and pour over the egg mixture. Whisk well.

Bring a saucepan a third full of water to the boil, and place your mixing bowl over the top. Keep the water at a simmer and whisk the custard until it thickens. This could take 10-15 minutes. Taste and add sugar to your taste. Pour into little ramekins and chill. Grate over a little nutmeg and serve with the baked figs and pears.

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