Main content


  • 500ml whipping cream

  • ½ vanillia pod

  • Zest of 2 cementines

  • 125g caster sugar

  • 8 egg yolks

  • Extra caster sugar for dusting


  • 1.

    Place the cream, vanilla and the clementine zest in a pan and bring to a slow simmer to infuse the flavours.

  • 2.

    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.

  • 3.

    Leave to cool, dust with caster sugar and caramelise under a hot grill or with a blowtorch.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings