Preheat oven to 180°C/160°fan/Gas 4. Put orange zest, sugar and egg plus egg yolk into a jug and whisk together.
Pour milk into a pan, bring it just to the boil and then gradually whisk it into egg mixture. Pour into two ramekin dishes and sprinkle with cinnamon.
Put dishes into a small roasting tin and pour enough boiling water into tin to come halfway up the sides of the dishes. Cook for 20–25 minutes or until custards are set. Leave to cool then chill before serving.
For a variation, you could put a few raisins, blueberries or cooked fruits into the ramekins before pouring in the custard mixture.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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