Zest one of the clementines into a bowl and set aside in the fridge.
Peel the clementines, removing any pith from the segments. In a small saucepan add 50g of the golden caster sugar, and 1tbsp of water. Heat gradually until the sugar has dissolved and started to caramelize.
Stir in the clementine segments to the caramel mixture adding a pinch of cinnamon, and leave to cook for 2 minutes, when the mixture has darkened and the clementines have softened, set this aside to cool.
To make the Brûlée mixture, add the sugar and the egg yolks into a bowl and whisk with either a hand whisk or an electric whisk, until pale and fluffy.
Place the clotted cream, double cream and milk into saucepan, also adding the vanilla pod. Heat over a low/ gentle heat, stirring occasional until all ingredients have combined into a light creamy mixture.
Warm for 2- 3 minutes, or until the mixture is steaming, being careful not to let it boil.
Remove from the heat. Using a sieve, pour the liquid into a jug. Gradually add this mixture to the eggs and sugar, whisking at the same time, until combined.
Place ramekins into a deep roasting dish. Add the caramelilsed clementine segments to the bottom of each ramekin, adding some of the additional caramel if you wish. Then add the custard mix to each ramekin, filling each to the top.
Fill the roasting dish with warm water, until it reaches half way up the ramekins. Place in the oven and bake for 40 minutes or until the custard is set and has a slight wobble in the middle.
Once cooked, remove from the oven and leave in the water for 10 minutes, before removing from the dish to fully cool on the side.
Once completely cooled, place in the fridge for 2 hours or preferably overnight, to allow the mixture set.
Before serving, combine the sugar, cinnamon and clementine zest in a bowl, mixing together. Sprinkle over the tops of each of the ramekins.
Place under the grill or use a blowtorch to caramelize the top.