Créme caramel (flan)

1 Split the vanilla pod lengthwise and use the tip of a knife to scoop out the seeds. Finely grate the lemon zest and zest of one half of orange. Combine the milk with heavy cream.

2 Pour the mixture into a saucepan and add the vanilla pod, scooped out seeds, a quill of cinnamon, and lemon and orange zest. Heat the ingredients in the saucepan on a cooking hob.

3 When the mixture is brought to the boil, reduce temperature and let simmer for five minutes.

4 Remove the saucepan from heat, strain the mixture and let cool until lukewarm.

5 Separate the egg whites from the yolks. Combine the egg yolks with sugar and whisk for approximately five minutes.

6 Add cornstarch to the frothy mixture and mix well.

7 Then, slowly add the milk and heavy cream mixture while constantly stirring. Pour it all in a deep baking dish and cook.