Clementine & clotted cream creme brulee

Method

1. Finally zest the clementines, setting the zest to the side, then using a knife, slice off the top and bottom of the orange, slice the skin away from the flesh, following the shape of the fruit, then cut between the segments.
2. Divide the segments between the ramekins and set aside.
3. To make the custard, add the sugar and egg yolks to a bowl and whisk until pale and fluffy.
4. Add Rodda’s clotted cream, double cream, milk, vanilla, clementine zest and cinnamon stick to a pan and gently heat, stirring occasionally until combined.
5. Warm for 2-3 minutes, being careful not to let it boil. Remove from the heat.
6. Pour the liquid through a sieve into a jug then gradually whisk it into the sugar and eggs mixture to make pale custard.
7. Preheat oven to 170C/150C fan/gas mark 3.
8. Place the ramekins into a deep roasting tin and pour the custard over the clementines, filing each ramekin to the top.
9. Fill the roasting dish with warm water until it reaches halfway up the ramekins.
10. Bake for 30-40 minutes or until the custard is set with a slight wobble.
11. Once cooked, remove from the oven and leave sitting in the water for 10 minutes, before removing to cool.
12. When completely cool, chill for 2 hours or overnight.
13. When ready to serve, sprinkle an even layer of golden caster sugar over the top of each ramekin.
14. Heat the grill to high, then put the ramekins under the grill until the sugar browns.
15. Leave under the caramel has cooled and set before serving.