Preheat the oven to 160C/320F/Gas 3. Heat the double cream and milk in a heavy-based pan. Add the vanilla pods and seeds to the cream and milk.
In a bowl, whisk the egg yolks with the sugar and orange zest until thick and pale.
Just before the cream and milk mixture has boiled, remove it from the heat and pour a little into the egg and sugar mixture. Whisk to combine. Add the egg and sugar mixture to the main milk and cream mixture and mix well.
Strain the mixture into four individual ramekins. Place the ramekins into a deep baking tray and pour hot water into the tray until the water reaches halfway up the sides of the dishes (this is called a bain-marie). Place the bain-marie in the oven and cook for about 40 minutes, or until just set.
Heat the sugar in a dry pan until a caramel forms (do not stir). Pour the caramel on to a silicone baking sheet and leave to cool.
Once cooled, place the cooled caramel into a food processor, and blend until almost powder. Sprinkle the caramel onto the set crème brulées.
When ready to serve, use a mini-blow torch to melt the top and form a caramel.
For the blood orange sauce, melt the sugar in a dry pan. Once the sugar has become a caramel, add the orange juice and stir to incorporate. (NB: Be careful because the mixture will split.) Just before serving, add the blood orange segments.
Serve the crème brûlées with the blood orange segments on the side.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Experts James Lewis and Mark Franks visit the Lincolnshire Antiques and Home Show.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.