Place the segments in a bowl. Sprinkle the Cointreau and sugar over and stir to combine. Let stand for at least 30 minutes or refrigerate overnight. Use segments to garnish creme brulee dishes.

250ml milk 2500ml cream 1 vanilla pod 3 whole eggs and 3 yolks 100g sugar Caramel 200g castor sugar 100ml water 3-4 mandarins, peeled 20ml cointreau ...