0,8 pt. / 4 dl cream
0,2 pt. / 1 dl milk
0,65 oz. / 75 g sugar
2 whole cinnamon sticks
5 egg yolks
 Grate the peel of the orange. Use only the orange.
 Boil cream, milk, half the sugar, cinnamon and orange peel. Turn down the heat and let the mixture simmer for twenty minutes.
 Whisk egg yolks with the remaining sugar. Bring the cream/milk mixture to full boil, then strain it over the egg/sugar mixture while whisking constantly.
 Strain mixture and fill into ramekins. Bake the crème catalan in the oven at 200 F / 95 C for about 50 minutes or until the mixture has set. Cooking times may vary with the ramekin size. Cool and sprinkle the surface with a thin layer of sugar before caramelising it with a crème brûle burner or put the ramekins back in the oven for a few minutes just before serving.