Caramel 2 tbsp golden syrup
Cream 1 drop vanilla essence
400ml (14 fl oz) milk
finely grated zest of 2 mandarin oranges
6 egg yolks
80g caster sugar
Cook syrup to a dark caramel, pour into ramekins. Milk and vanilla – simmer 5 minutes. Whisk together egg yolks and sugar. Pour milk in gradually while whisking. Strain and pour into ramekins. Place in bain-marie, cook with aluminium foil in oven for 35 minutes (to transform into crême brûlée, sprinkle with brown sugar, place under grill for one minute)
