You will need:

• 9 yolks
• 1 oz. sugar
• 2 cups Cream
• 1+1/4 cup milk
• zest from each of:
• 1/2 orange
• 1/2 lemon
• 1 T. lightly toasted whole Fennel Seed
• Sugar to burn (approx. 1 teaspoon)

Preparation:

Preheat oven to 200 - 215 degrees F.

Combine Milk, Cream, and zests and scald by bringing to a boil.  Shut off and remove from heat.  Add fennel seed and allow to steep for 12 minutes.  Meanwhile...

Whisk egg yolks and sugar together until incorporated and start to turn pale yellow. Pass the milk/cream mixture through a fine sieve and slowly temper into yolk/sugar by using a spatula.  A whisk will beat too much air bubbles into crema.

Carefully fill ceramic molds with approx. 4 oz. of crema.

Bake in a convection oven covered with aluminum foil at 210 - 215 degrees F. without a water bath for approx. 45 minutes or until the center of the crema is firm when gently shaken.  Allow to cool uncovered to room temperature.

Sprinkle on sugar on the top and caramelize the top using a propane torch until a golden brown is achieved.  A broiler set at maximum will also do the trick.