• 6 egg yolks
  • 150 g caster sugar
  • 25 g cornflour
  • 1.2 litres milk
  • 1 cinnamon stick
  • finely grated rind of 1 lemon
  • finely grated rind of 1 orange
  • 3 tblsp demerara sugar


  • Place the egg yolks in a heatproof bowl with the sugar and using a hand-held whisk beat for 5 minutes until thickened. Tip in the corn flour and mix well to combine.
  • Place the milk in a pan with the cinnamon stick, lemon and orange rind. Bring to the boil, then remove from the heat and leave to infuse for 5 minutes.
  • Strain the milk, discarding the cinnamon stick, lemon and orange rind and then gradually whisk into egg and sugar mixture. Place in a clean pan and slowly return to the boil. Reduce the heat and cook gently until the mixture coats the back of a wooden spoon. Remove from the heat.
  • Leave to cool, then pour into 4 individual dishes or ramekins and chill for at least 4 hours or overnight is best to allow the custard pots to firm up.
  • When ready to serve, sprinkle the tops evenly with the demerara sugar and caramelise with blow torch or under a preheated hot grill. Arrange on plates to serve.