- 2 oranges
- 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.