300 ml single cream
300 ml full-cream milk
Finely grated zest 1?2 orange
Finely grated zest 1?2 large lemon
7.5-cm piece cinnamon stick, broken in half
4 large egg yolks
75 g caster sugar, plus 4 tablespoons
2 tablespoons cornflour
Bring the cream, milk, orange zest, lemon zest and the cinnamon stick halves to the boil in a non-stick pan. Set aside for 1 hour for the milk to become infused with the flavourings.
Put the egg yolks into a bowl, add the 75 g sugar and beat with a hand-held electric mixer until pale and creamy. Beat in the cornflour.
Bring the milk back to the boil and strain into a jug.Mix a few tablespoons into the egg yolk mixture to loosen it slightly, then stir in the remainder.
Pour the mixture back into the pan and cook over a low heat for 4–5 minutes, stirring all the time, until the mixture has thickened and coats the back of the wooden spoon. But don’t let the mixture boil.
Pour the mixture into 4 wide shallow dishes (terracotta if possible), measuring about 12 cm across. Leave to cool, then chill for 4–6 hours, or overnight.?
Shortly before serving, sprinkle the surface of each custard with 1 tablespoon of the remaining sugar and caramelize under a hot grill or with a blowtorch. Serve immediately – the sugar will only stay hard for about 30 minutes.