Place the orange rind, milk and cream in a pan, then bring to the boil. Set aside for 30 minutes to infuse.

Place a 1.7 litre (3 pint) souffle dish or six 150 ml (5 fl oz) coffee cups or ramekins in the oven at 150°C/130°C fan oven/Gas Mark 2 to warm. Bring the honey to the boil in a small heavy-based pan. Bubble for 2 to 3 minutes, until it begins to caramelise. Pour the caramel into the warmed dish or ramekins and rotate it to coat the base evenly. Leave to cool and harden.

Place the eggs, yolks and sugar in a bowl and beat together until smooth. Add the infused milk mixture and stir until well combined, then strain into the dish(es).

Place the dish, coffee cups or ramekins in a roasting tin, filled with enough hot water to come halfway up the side(s) of the dish(es). Bake at 150°C/130° fan oven/Gas Mark 2 for 1 hour 10 minutes for the souffle dish, 45 to 50 minutes for the coffee cups or ramekins or until just set in the middle. Cool and chill for at least 6 hours or overnight. Decorate with orange rind.