Method

Preheat the oven to 110°C/225°F/Gas Mark 1⁄4

1. Whisk the yolks, sugar and hibiscus together until well combined.
2. In a saucepan heat the creams until the surface begins to quiver (just before boiling point).
3. Pour cream over egg mixture and mix well. With a spoon remove the foam from the surface and pour into 4 ramekins to within 1⁄2 cm of the rim.
4. Place the ramekins in a roasting tray and pour boiling water into the tray until it comes half way up the sides of the ramekins.
5. Cover the tray with cling film to keep in the steam and place in the oven for about 40 mins, until almost set but with the very centre still wobbling when shaken gently.
6. Remove tray from oven and allow to cool for 30 mins. Then chill in the fridge.
7. To serve, sprinkle golden caster sugar over the top, using a blowtorch, or a hot grill, caramelise the sugar and serve immediately.