Parmesan custards with anchovy toasts

By Matt Tebbutt From Saturday Kitchen Ingredients For the Parmesan custards 300ml/10fl oz single cream 300ml/10fl oz milk 150g/5½oz Parmesan, grated 4 free-range egg yolks pinch cayenne pepper For the anchovy toast 12 anchovy fillets 50g/1¾oz butter 4–8 thin sourdough bread slices, toasted Method …