Instructions: Whisk the egg yolks with the sugar and vanilla, and stir in the cream.

Place 2 teaspoons of jelly into individual souffle dishes and top up with the cream mixture.

Cook in a bain-marie at 165C for 30-40 minutes, allow to cool and top with caramel made by heating caster sugar with a little water.

If geranium jelly is not available, try bramble jelly instead.

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