50g golden caster sugar, plus
extra for the topping
5 medium free-range egg yolks
100g Rodda’s Cornish Clotted
200ml double cream
100ml whole milk
1 vanilla pod, split
1 cinnamon stick, optional
Heat the oven to 170°C/150°C fan/gas 3½.
Finely zest the clementines, setting the zest to the side, then using a knife, slice off the top and bottom. Slice the skin away from the flesh, following the shape of the fruit, then cut
between the segments. Divide the segments between the ramekins and set aside.
To make the custard, add the sugar and egg yolks to a bowl and whisk until pale and fluffy, then set side. Add the clotted cream, double cream, milk, vanilla, clementine
zest and cinnamon stick to a pan. Gently heat, stirring occasionally until combined. Warm for 2-3 minutes, being careful not to let it boil. Remove from the heat.
Pour the liquid through a sieve into a jug then gradually whisk it into the sugar and eggs mixture to make a pale custard.
Place the ramekins into a deep roasting tin and pour the custard over the clementines, filling each ramekin to the top. Fill the roasting dish with warm water until it
reaches halfway up the ramekins.
Bake for 30-40 minutes or until the custard is set with a slight wobble in the middle. Once cooked, remove from the oven and leave sitting in the water for 10 minutes, before
removing to cool. When completely cool, chill for 2 hours or overnight.
When ready to serve, sprinkle an even layer of golden caster sugar over the top of each ramekin. Heat the grill to high, then put the ramekins under the grill until
the sugar browns. Leave until the caramel has cooled and set before serving.