600ml double cream – high welfare milk (Ahimsa dairy)
8 cardamom pods
6 egg yolks
80g caster sugar
Preheat the oven to 160°C. Zest 2 oranges before cutting away the skin and rind (you can use this for marmalade or dried fruit). Segment the oranges into pieces, avoiding the pith. Infuse and warm cream
Blitz the cardamom seeds and put into a pan with the zest, and cream. Warm over a gentle heat until simmering
Beat the yolks and sugar in a bowl with a whisk. Strain the cream through a sieve onto a jug and then pour slowly into the egg yolks as you continue to whisk.
Fill ramekins and line a deep roasting tin with a clean tea towel and place 6 ramekins on top. Divide the orange segments into 6 ramekins then pour the cream over the segments. Boil a kettle once or twice depending on size of tin and half fill the roasting tin with the hot water.
Place carefully into the oven and bake for 30-40 minutes until just set but still with a little wobble. Remove from the roasting and chill for at least 4 hours to set.
Pour some castor sugar on top of each set cream and caramelise with ideally a blow torch (or under a very hot grill) then serve immediately.