Step 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.

Step 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.

Step 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.

Step 4

Remove from water bath and set aside to cool to room temperature, then chill until ready to serve.

Step 5

Increase oven to 180°C. For the biscuits, using a wooden spoon, beat butter and caster sugar in a bowl until smooth.

Step 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.

Step 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.

Step 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.

Step 9

Serve with jam drop biscuits and tea on the side.