In a saucepan, bring the milk, the cream and the zests of orange to a boil. Mix the egg yolks and the caster sugar with a whisk.

Pour one-third of the liquid in the yolks and sugar. Mix and stir.

Put back in the pan and bake like a custard cream at a temperature of 82°C (17°F).

Sieve directly into a recipient and plunge the recipient in a vat filled with ice cubes to let cool the cream quickly.

You may now incorporate the orange flower.

Take a piece of Bordeaux brioche from the day before to use it for brioche pudding and cut in slices of approximately one centimetre. Then cut into cubes of one centimetre.

Toast the dices in the oven for a few minutes at 180°C (355°F).

Mix the cream and the milk with a hand blender and pour the mix in a siphon.

Gas with three cartridges and store away for 2 hours in the refrigerator before using.

Cut away six slices of brioche approximately 2 cm thick.

Dip the slices generously in almond milk and in the two whole eggs, which you will have whipped previously.

Heat a pan and add 80 g of butter. Lay the slices of brioche and sprinkle with the cinnamon spiced brown sugar. Bake both sides making sure you reach a caramel.

With a pastry paddle, lay on absorbing paper before dressing.

In a deep plate, lay 45 g of orange flower custard cream.

Add a few dices of toasted brioche and leave to rest for 1 hour in the refrigerator before tasting.

Add one coffee spoon of candied fruits before covering the deep plate with almond milk foam.

To finish, lay the slices of brioche pudding when they are still warm and a quenelle of vanilla ice cream.

You may savour… immediately!