The simple addition of orange adds a delightful dimension to this French classic, with tangy citrus notes enhancing the creamy-sweet custard.  

You will need:

Lamb Brand Castor Sugar 50g

Double Cream 560ml

Egg Yolks 6

Oranges 2, segmented

Vanilla pod 1, slit

Orange Liqueur 1 tbsp

For Decoration:

Lamb Brand Caster Sugar 4 tbsp

All you have to do is:

1. Start this recipe by heating the oven to 140`c. 

2. Cut the oranges into segments and soak in the liqueur for 15 minutes. 

3. When ready, divide the orange segments between 4 small dishes. 

4. Put the cream and vanilla pod into a saucepan and heat to boiling point. 

5. Cover, reduce the heat and allow to infuse for 10 minutes. 

6. Meanwhile, whisk the egg yolks and sugar together in a bowl with an electric whisk until thick, pale and creamy. 

7. Whisk in the cream and pour over the orange segments in the small dishes. 

8. Cook in a large oven dish, half filled with warm water for about 20 minutes, until just set. 

9. Leave to chill in the fridge for at least 2-3 hours or overnight. 

10. When ready to serve, sprinkle the caster sugar thinly and evenly over each dish and caramelize with a blowtorch (or under a very hot grill), repeat this process until you have golden crackling topping. 

11. Serve immediately.