Instructions

For the caramel, put the jaggery and the date sugar in a heavy-bottomed pan and place over a medium-high heat. Sprinkle the water over the top. Mix as little as you can, leaving it to caramelize. Let it get to a dark golden brown.

Meanwhile, line the base of a deep ovenproof tray with a damp cloth and 8 ramekins. When the caramel is ready, pour it into the base of each ramekin. Set aside and allow the caramel to cool.

Pour the milk into a saucepan, and add the cardamom and some grated fresh nutmeg. Bring to the boil, then immediately remove from the heat and set aside.

Whisk together the egg whites, egg yolks and remaining date sugar in a bowl then pour over the hot milk, stirring continuously. Pass through a fine sieve into the ramekins.

Preheat the oven to 270 degrees F.

Pour boiling water into the baking tray around the ramekins and bake in the oven for 45 minutes

Remove from the oven and allow to cool in the tray for 20 minutes. Once cool, remove from the tray and refrigerate. Invert to serve,