Ingredients

Step by step

1. To make the caramel, dissolve the sugar in a pan with 125ml water, over a medium heat. Increase the heat and cook until the sugar turns dark amber. Carefully pour the hot caramel into six 175ml ramekins and leave to cool.
2. To make the custard, gently heat the double cream, rosemary, orange zest and vanilla pod over a medium heat until simmering. Remove from the heat and leave to infuse for about 30 minutes. Preheat the oven to 180°C, fan 160°C, gas 4.
3. Strain the cream into a clean pan, discard the flavourings, and warm gently. Whisk the sugar, eggs and yolks together. Gently whisk a little cream into the eggs, then the remaining cream. Skim off any bubbles. Pour into the ramekins and place in a baking tin, lined with a tea towel (to stop the ramekins from moving around). Pour boiling water into the tin to come two thirds of the way up the sides of the ramekins. Cook for about 1 hour or until the puddings are almost set.
4. Remove from the oven and leave to cool in the water. Chill for at least 1 hour, preferably overnight.
5. To serve, dip the base of each ramekin in hot water for a few seconds and loosen the edges. Turn the puddings out on to plates and garnish with orange segments.