Serves 6

Ready in 50 minutes + chilling



400ml cream

100ml full cream milk

2 oranges, finely grated zest only

150g white chocolate

4 free-range egg yolks

1 large free-range egg

2 tsp cornflour

50g castor sugar


Heat the oven to 150C.

Heat cream, milk and orange zest in a pot until hot, but not boiling.

Put the chocolate into a bowl and pour the cream through a sieve onto it. Stir slowly until the chocolate is melted.

Beat egg yolks, egg, cornflour and sugar until pale and pour into the cream mixture.

Return to the pot and cook on a very low heat stirring for about 5 minutes until slightly thickened.

Pour mixture into 6 buttered 200ml ramekins and place in a roasting pan, pour in hot water to halfway up the ramekins.

Bake for 30 – 40 minutes until softly set, must have a slight wobble.

Carefully remove ramekins from the roasting pan and allow to cool slightly before placing in the refrigerator to cool and set for +- 2 hours.

Sprinkle with white sugar and leave for 10 minutes, then use a blow torch to caramelize.

Serve chilled.