600 ml cream
Grated rind of 1 orange
8 egg yolks
1/4 cup Chelsea Caster Sugar
4 heaped Tbsp Chelsea Demerara Sugar

Place cream and grated orange rind in a saucepan. Gently heat until just about to boil (don't boil). Beat egg yolks and Caster Sugar together in a bowl until pale and thick. Pour the hot cream into this and beat well. Clean and dry saucepan, then return the custard mixture to the saucepan. Stir over medium heat until it thickens, about 10 minutes. Divide evenly between the 4 ramekins and refrigerate until cold to set (preferably overnight).

To serve, sprinkle Demerara Sugar over the set custard & caramelise with a blowtorch or under a preheated hot grill. The Demerara will melt like toffee and set hard if left to cool.

For Christmas version: Place a tablespoon of Christmas fruit mince in the bases of each of the four 250 ml size ramekins, prior to adding custard.