Bring 300ml/8 fl oz water to the boil in the kettle while you melt butter in a frying pan and add the oats.

Make sure oats well coated in butter then place pan under hot grill for 2 mins

Add the boiling water and pinch of salt and simmer for 20 minutes stirring occasionally.

Add milk and cook for a further 10 minutes.

Pour the porridge into the ramekins and chill in the fridge.

Preheat oven to 150C/300F/Gas 2

Heat the cream in a small pan and add the orange zest. Simmer gently for 15 minutes to infuse.

Strain zest from cream.

Whisk egg yolk with vanilla extract and 1 tablespoon of sugar until pale yellow in colour and stir this into the infused cream.

Pour this mixture into a heatproof bowl and place on a roasting tin . Pour 2cm/1" of boiling water into the tin which creates a Bain Marie and ensures gentle baking of the custard.

Bake for 30 minutes or until the outside is set but middle still a bit jiggly.

Remove from oven and allow to cool before chilling in fridge.

Remove everything from fridge and spoon 2 tablespoons of the custard over each of the porridge filled ramekins.

Sprinkle with sugar and place under hot grill for 5 minutes or use a chef's blow torch to carmelise the tops.