Our step by step guide

1. Carefully cut the top of each Jaffa Orange and remove all the insides without breaking the skin of the Jaffa Orange.
2. Poach the Jaffa Orange shells and tops in syrup for 15 minutes.
3. Bring the milk, double cream, and the inside of the Jaffa Oranges to the boil and leave to rest for 1 hour.
4. Mix the egg yolks and caster sugar until white.
5. Bring the milk and double cream mixture back to the boil again, then pour onto the sugar and egg mix, mix well and pass through a sieve.
6. Fill each Jaffa Orange with the Crème Brûlée mix and cook at 110°C for 25 minutes.
7. Enjoy!