If your marmalade is very firm, melt it before you add to cream.

½ cup whipping cream

1 cup milk

¼ cup orange marmalade

3 egg yolks

2 tablespoons sugar

Garnish:

½ cup whipping cream

Cinnamon or grated chocolate for garnish

Preheat oven to 300 F.

Add cream and milk to a small pot and bring to a boil over medium heat. Stir in marmalade.

Place egg yolks in a bowl. Whisk in sugar and warm cream.

Place four 175-gram (6-ounce) ramekins or oven-proof espresso cups in a large pan. Pour the custard into the ramekins until ¾ full. Pour hot water around them into the pan, halfway up ramekins. Place a sheet of parchment paper over ramekins.

Place pan in the oven and bake for 35 to 40 minutes or until custards have a slight wobble in the centre.

Remove ramekins from water and cool. Whip cream and top each custard with a dollop of whipped cream. Sprinkle with chocolate or cinnamon. Serves 4.