• 200 ml (7 fl oz) cream
• 200 ml (7 fl o

Preheat the oven to 180°C (350°F). Put the cream, milk, bergamot and mandarin peel in a pan over low heat for at least 1 hour. Whisk the egg yolks and sugar until pale and creamy and then strain in the infused cream.

Pour into a baking tray and