METHOD :

• Pre-heat oven to 130C, fan forced.
• Fill jug with water and boil.
• Heat cream in a saucepan until simmering.
• While cream is coming to temperature, combine egg yolks, sugar, cinnamon and zest in a bowl. Whisk until pale and fluffy.
• Gradually pour hot cream into egg mixture, ensuring to whisk constantly to combine. Once all cream is incorporated, use a wooden spoon to continue to infuse orange zest and to start removing excess air bubbles.
• Strain custard into a jug and divide amongst 4 ramekins and place into a large baking tray, fill tray half way up with boiling water. Place tray into oven and bake for 50 – 60 minutes. Custard should have a slight wobble when ready.
• Chill brulees in the fridge for 4-6 hours.
• Dust with an even layer of caster sugar and blowtorch until burnt caramel.