Method

• 1.
  Preheat the oven to 150°C. Place eggs in a heatproof bowl. Place cream, condensed milk and wattleseed, if using, in a saucepan over medium heat.
• 2.
  Bring to a simmer, then remove from heat and set aside for 20 minutes to infuse. Strain through a fine sieve, then, slowly pour cream mixture over the eggs, whisking constantly.
• 3.
  Pour into four 3/4 cup (185ml) teacups and place in a roasting pan. Add enough boiling water to come halfway up the sides of the teacups, then place in the oven and bake for 20 minutes or until just set.
• 4.
  Remove from water bath and set aside to cool to room temperature, then chill until ready to serve.
• 5.
  Increase oven to 180°C. For the biscuits, using a wooden spoon, beat butter and caster sugar in a bowl until smooth.
• 6.
  Add flour and baking powder, and stir to form a dough. Roll dough into walnut-sized balls, place on a baking tray lined with baking paper, then use your thumb to create a small indent in the centre.
• 7.
  Bake the biscuits for 10 minutes or until just turning golden, then spoon 1/2 tsp jam into each indent. Bake for a further 10 minutes or until golden and jam is just set.
• 8.
  Place the apple juice and tea in a saucepan over medium heat. Bring to a simmer, then transfer to a teapot. Top the custards with lemon balm leaves and freeze-dried fruit, if using.
• 9.
  Serve with jam drop biscuits and tea on the side.