Chocolate Orange Crème Brûlée

• 5 egg yolks
• 65 g caster sugar
• 250 ml milk
• 250 ml whipping cream, unwhipped
• 30 g cocoa
• 2 oranges, in segments (reserve 4 for decoration)
• 15 g (1 tablespoon) brown sugar

Beat the yolks with the sugar, add the milk and cream. Then add the cocoa and the orange segments. Pour into the cups. Cover the cups with the lids. Place in basket no. 3.

Steam for 15 minutes with the starter and the main dish.

When cooked, remove the covers and allow to cool. Sprinkle the tops with the brown sugar and caramelize it with a kitchen blowtorch or under a hot grill. Decorate with orange segments.