Share the Damson Jam between the ramekins. Put the ramekins in the freezer for a minimum of half an hour.
Put the milk, cream and orange zest into a pan. Heat to just before boiling and leave to infuse for approximately half an hour.
Pre heat the oven to 100°C.
Put the caster sugar and egg yolks into a bowl, mix very gently to avoid making air bubbles. Very slowly add a third of the infused milk/cream at a time, stirring gently – if the hot liquid is added too quickly the eggs can ‘scramble’
Fill each ramekin equally with the cream/orange mix. Put the ramekins in the centre of the oven for approximately one hour. Remove from the oven and allow to cool. Sprinkle with icing sugar and carefully caramelise using the ‘blow torch’ until golden brown.
Enjoy with shortbread biscuits.
4 standard ramekin dishes
Chef’s blow torch
1 jar of Rosebud Damson Jam – stones removed
250ml whole milk, 250ml double cream – mixed together
1 orange – zest only
50g caster Sugar
4 egg yolks
1 tsp of icing sugar per ramekin