Ingredients

• 450ml of light cream
• 100 grams of caster sugar
• 1 orange
• 2 teaspoons of grated nutmeg
• 3 large eggs, beaten
• 1 tablespoon of honey
• 1 teaspoon of cinnamon

Method

1. Place the cream and sugar in a large non-stick saucepan and heat gently, until the sugar caramelizes
2. Finely grate half of the orange rind and add it to the pan along with the nutmeg
3. Add the eggs to the mixture in the pan and cook over a low heat for 10 to 15 minutes, stirring constantly. The custard will eventually thicken.
4. Strain the custard through a fine sieve, into 4 shallow serving dishes. Leave to chill in the refrigerator for 2 hours.
5. Meanwhile, pare the remaining orange rind and cut it into matchsticks.
6. Place the honey and cinnamon in a pan with 2 tablespoons of water and heat gently. Add the orange rind to the pan and cook for 2-3 minutes, stirring until the mixture has caramelized.
7. Pour the mixture into a bowl and separate out the orange sticks. Leave to cool until set.
8. Once the custards have set, decorate them with the caramelized orange rind and serve