Stovetop cantaloupe crema catalana

Let the cantaloupe sit out for a day or two to sweeten; split it and scoop out the flesh, seeds and all, into a bowl.

Pour over the sugar, cream and milk and muddle to extract the colour and flavour.

Cover and refrigerate about an hour.

Strain, pressing on the strainer to get all the juice.

Heat in a pan to about 170F, whisking constantly so the cream on the bottom does not scald.

Whisk the eggs lightly in a big bowl and temper in the hot mixture one small ladle at a time while whisking, then pour in the rest.

Add a slurry of milk and cornstarch, set over simmering water in a double boiler and whisk constantly until it thickens and springs back when the whisking stops.

Cover and refrigerate for an hour to thicken further.

Plate a couple of dollops and sprinkle a little sugar over the top.