Place the milk, vanilla pod and seeds and orange zest in a medium saucepan over a low-medium heat. Bring to a gentle simmer, then remove from the heat and set aside to cool. Put in the refrigerator and let the flavours infuse overnight.

Preheat the oven to 140°C.

To prepare the caramel, stir 150g of sugar into 90ml of water in a small saucepan over a low heat. When the sugar has melted, turn the heat up to high and simmer until the mixture turns a deep caramel colour. Pour caramel into six 180ml ramekins.

Place the Grand Marnier in a small saucepan and bring to a simmer, then set aside to cool.

Put the 8 egg yolks and remaining sugar in a bowl and combine using a mixer on medium-high speed. Once the mixture is pale and creamy and the sugar is melted, incorporate egg whites and the Grand Marnier. Use a strainer to add the infused milk. Mix well with the mixer then pour into the ramekins. Place them in a baking pan and fill it with enough boiling water to come halfway up their sides.

Bake for 30-35 minutes, or until the custard has set but is still a little wobbly in the centre; don't overcook. Cool to room temperature and place in the fridge for about 1 hour to set further.

Serve straight out of the ramekins, or turn out onto plates.

Photography by William Meppem. Food styling by Hannah Meppem. Food preparation by Nick Banbury.