To begin, preheat your oven to 160°C. Prepare a deep baking tray large enough to hold your pudding mould or ramekins for the water bath. Move on to caramel preparation.

In a small saucepan, heat 150g sugar with 2 tbsp water over medium heat until it melts and turns a rich amber colour. Do not stir; swirl the pan gently to prevent crystallisation. Transition to coating the mould.

Quickly pour the caramel into the base of your pudding mould or four individual ramekins. Tilt to coat the bottom evenly before the caramel sets. Allow to cool and harden while preparing the custard.

Warm the milk in a saucepan with vanilla sugar (or split vanilla pod) until just steaming, not boiling. Remove from heat and let it infuse for 10 minutes. Move to egg preparation.

In a large bowl, whisk the eggs with 120g sugar until pale and combined. Do not over whisk, as too much air creates bubbles in the custard. Proceed to combining with milk.

Slowly pour the warm infused milk into the egg mixture while whisking gently. Add lemon zest, orange zest, and rose liqueur. Strain the mixture through a sieve for a smooth texture. Transition to filling the moulds.

Pour the custard into the caramel coated mould or ramekins. Place them in the deep baking tray. Transition to setting up the water bath.

Fill the tray with hot water to reach halfway up the sides of the moulds. This ensures gentle, even cooking. Move to baking.

Place in the oven and bake for 45–55 minutes, until the custard is set but still has a slight wobble in the centre. Remove from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight.

Run a thin knife around the edges of the pudding. Invert onto a plate so the caramel flows over the custard. Serve chilled, with no garnish required beyond its glossy caramel crown, though candied citrus peel makes a beautiful addition.