About this recipe:I moved to my present home about 3 years ago but it was only earlier this year that I discovered a gooseberry bush in a somewhat overgrown corner. I cleared around it and found it was covered in small gooseberries which slowly ripened until I was able to pick them. Not as many as I had thought but enough to make four desserts.
Put the gooseberries, orange juice and half the sugar into a saucepan and slowly bring up the heat until just at a simmer and cook until the fruit is tender, about 20 to 30 minutes. Allow to cool.
In a bowl beat the eggs and the cream together.
In a second saucepan heat the milk and the other half of the caster sugar. Remove from the heat before it starts to boil and add it bit by bit to the egg and cream mixture, stirring well.
Divide the fruit equally among 4 ramekins and then gently add the milk and eggs over the top. Allow to cool before putting in the fridge for at least an hour but preferably overnight.
Preheat the oven to 150 C / Gas 2.
Place the ramekins in a baking tray and pour in enough water to come half way up the sides of the ramekins.
Bake in a preheated oven for 30 minutes. Allow to cool and then put them back in the fridge.
Sprinkle a tablespoonful of brown sugar over each ramekin. If you have a kitchen blowtorch I find this the best and most controllable way of creating the crust. However if you don't have one turn on the grill and allow to heat up before placing the ramekins underneath. Watch them like a hawk as they can all too quickly go too far. Heat until the sugar caramelises and turns golden brown. Allow to cool before returning to the fridge. Serve chilled.
Obviously other fruits can be used, its really whatever you have growing in your garden.