Instructions

1. Place the egg yolks in a heatproof bowl with the honey. Using a hand-held whisk, beat for 5 minutes, until thickened. Tip in the cornflour and mix until well combined.
2. Place the milk in a small pan with the cinnamon stick, lemon and orange rind. Bring to the boil, then remove from the heat and leave to infuse for 5 minutes.
3. Strain the milk, discarding the cinnamon stick, lemon and orange rind, then gradually whisk the warm milk into the egg and honey mixture. Place in a clean pan set over a low heat. Cook gently for 10–15 minutes, until the custard coats the back of a wooden spoon. Remove from the heat.
4. Leave to cool, then pour into individual dishes or ramekins and chill for at least 4 hours (or overnight is best) to allow the custard pots to firm up.
5. When ready to serve, sprinkle the tops evenly with the Demerara sugar and caramelise with a blow torch or under a preheated hot grill. Arrange on plates with a nice selection of seasonal berries to serve.