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Place the cream, vanilla and the clementine zest in a pan and bring to a slow simmer to infuse the flavours.
Mix the sugar and yolks together and pour on the hot cream, put into small ramekin dishes and bake in an oven at 120C for about 20 mins in a bain marie.
Leave to cool, dust with caster sugar and caramelise under a hot grill or with a blowtorch.
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