For these pots de crème, or egg-rich baked custards, turmeric lends a daffodil glow and a brightness of flavour to perk up the affair. Ginger brings a subtle buzz, to which cardamom and vanilla are the mellow counterpoints. With its inherent sweetness, almond is a natural addition. I’ve a fondness for almond chocolate (ground nuts blended with cocoa butter and sugar), which is rather like white chocolate’s more worldly cousin. If you cannot find it, reach for white or blonde instead. And using chocolate instead of extract contributes a velvety weight and keeps the texture uncommonly lush.