Orange and tequila crème caramel

Put the milk, vanilla pod and orange zest in a pan, and bring to a gentle simmer. Take off the heat, cover and let the flavours infuse for at least half an hour before using (you can do this the day before if you put it in the fridge). Heat oven to 150c/fan 130c/gas 2.

To make the caramel, put the sugar, half the tequila and 100ml water in a pan. Heat gently until the sugar melts, then turn up the heat and boil without stirring until the liquid turns a dark caramel colour. Add the remaining tequila, being careful to turn the pan away from you, as the caramel might splutter. Heat the caramel through again to get rid of any lumps and quickly pour it into 6 warmed ramekins, turning the ramekins so that the caramel covers the sides and bottoms (don’t worry if it hardens).

Beat the eggs and sugar together. Scrape the vanilla seeds into the infused milk (take out the pod and zest first) and reheat it until it’s hot but not simmering. Whisk the milk into the eggs, strain and pour into ramekins.

Cover each ramekin with foil. stand in a roasting tray and pour in water until it reaches ⅓ of the way up the outside of the ramekins. Bake for 30 minutes. Allow to cool, then chill if eating later. Gently run a knife around the sides before turning caramels out onto a plate.

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