Preparation time: 20 minutes
Cooking time: 20 minutes

You can prepare the custards in advance, refrigerate them and caramelize them just before serving. This exquisite dessert is wonderful served with almond cookies and a glass of Muscat de Rivesaltes.

Custard

1. Place the milk, half the sugar, the orange and lemon zest, cinnamon and star anise in a saucepan. Cook over low heat until it comes to a simmer.
2. Put the remaining sugar and 3 egg yolks into a bowl. 
3. Mix energetically with a whisk. Add the flour and stir until smooth.
4. Pour the infused milk through a strainer into the bowl with the egg-sugar mixture and mix gently. 
5. Pour the mixture into a saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens. 

Finishing

1. Once the custard thickens, pour it into crème brûlée ramekins and refrigerate until cold. 
2. Sprinkle the tops with brown sugar and caramerlize under the broiler or salamander.