Creme Renversee a L’orange

• finely grated zest of 6 oranges
• 1 litre (1¾ pt) milk

Place the orange zest, milk and sugar together in a saucepan and bring gently to the boil. Cover and infuse for 2 hours.

Place the eggs and egg yolks in a bowl and gently pour on the orange milk. Mix lightly together, but don’t allow the mixture to become frothy. Strain through a chinois, pressing down well on the orange zest to extract all the flavour. Skim the surface.