Ingredients

• 2 oranges
• carton of double cream, (600ml)
• 8 cardamom pods
• 6 egg yolks
• 80g caster sugar (plus extra for dusting)

Recipe

preheat the oven to 160°C.
zest 2 oranges before cutting away the skin and rind.
segment the oranges into pieces, avoiding the pith.
crush the cardamom seeds and put into a pan with the zest, and cream.
warm over a gentle heat until boiling.
beat the yolks and sugar in a bowl with a whisk.
strain the boiling cream through a sieve onto the egg yolks as you continue to whisk.
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 and half fill the roasting tin with the hot water.
place carefully into the oven and bake for 30 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 either a blow torch or under a very hot grill then serve.

makes 6