ClemenGold brûlées in their jackets

In a medium pot, combine the milk, cream, peel from 1 mandarin and 28g (approx. 2 tbsp) of the sugar. Bring to a gentle boil before removing from the heat. Set aside to infuse for 20 minutes.

Preheat the oven to 150°C, gas mark 2.

Separate the egg yolks from the whites. Using a stand mixer or electric hand beater, whisk the egg yolks and 22g of sugar together until pale. Sieve the infused milk into the egg mixture while whisking and mix well. Pour into a jug.

Pour the mixture into the ClemenGold mandarin jackets until 2⁄3 of the way full.

Fill two-thirds of a baking tray with hot water. Carefully place the jackets in the tray and bake for 1 hour until the mixture is set, but still wobbly in the centre. Carefully remove the tray from the oven.

Remove the jackets from the hot water and leave them to cool. Once cooled, cover with cling film and chill for at least 6 hours or overnight.

To brûlée the tops, sprinkle a tablespoon of the caster sugar (approx. 85g total) over the top of each custard and use a blowtorch to melt and caramelise it. It’ll harden in 5 minutes as it cools.

Serve immediately.