(Serves six)

120 g sugar
4 eggs
2 tbsp caster sugar
1 tsp vanilla extract
400 ml milk
200 g cream
2 small oranges, peeled and sliced
1 star anise
1 cinnamon stick

Put 60 g sugar into a small pan, add two tablespoons of water and stir over low heat until the sugar has completely dissolved. Bring to the boil and, without stirring, let it bubble until it turns a deep golden brown.

Carefully add a tablespoon of boiling water – it will spit at you furiously – then divide the caramel between six ramekin dishes or individual pudding basins, swirling the caramel round to coat the sides. Stand the dishes in a deep roasting tin.

Preheat the oven to 170ºC. Whisk the eggs and caster sugar together and stir in the vanilla. Put the milk and cream into a pan and warm it until hot, then pour it on to the eggs, whisking well. Strain the mixture into a jug, then divide it between the ramekins.

Pour in enough hot water to come half way up the sides of the dishes, lay a piece of foil over them and bake for about 35 minutes until the custards are set but still have a slight wobble in the middle. Let them cool, then chill in the fridge until ready to serve.

Heat the remaining 60 g of sugar with 125 ml of water until the sugar dissolves. Bring to the boil, let it bubble gently for five minutes and then let it cool. Put the oranges, star anise and cinnamon into a bowl, pour over the cooled syrup, cover with clingfilm and chill.

Turn the custards out on to individual plates and serve with the oranges.