Prep Time:  15 minutes, plus chilling        |        Cook Time:  15 minutes        |        Serves:  4

Ingredients

• 375ml Farmdale long life full cream milk
• 125ml thickened cream
• 1 navel orange
• 1 lemon
  
• ¼ tsp ground cinnamon
• 5 egg yolks
• 80g White Mill caster sugar, plus extra for caramelising
• 20g White Mill cornflour
  
• Charred mandarin or orange slices, to serve (optional)

Method

1. Place the milk and cream into a heavy-based saucepan. Remove the orange and lemon skin with a peeler and add it to the milk and cream with the cinnamon. Bring to a very gentle simmer for 5 minutes. Strain into a bowl, discard the peel and pour the mixture back in the saucepan off the heat.
2. Place the egg yolks, sugar and cornflour together in a mixing bowl and whisk until pale. Add about a cup of the warm milk and cream and whisk until smooth, then whisk the whole lot back into the saucepan with the warm milk and cream.
3. Cook on a low heat for 5 minutes or until it thickens, stirring constantly. Do not allow the mixture to boil.
4. Pour into 4 x wide and shallow, 175ml heatproof dishes. Cover with cling film and refrigerate for at least 2 hours or until completely set.
5. When ready to serve, remove the cling film and sprinkle the tops evenly with about 1 tablespoon of caster sugar per dish. Use a blowtorch to cook the sugar to a nice, deep amber colour. Allow the sugar to harden, then serve with charred mandarin or orange slices (if using).

Optional  

If you don’t have a blowtorch, you can burn the sugar under a very hot overhead grill.