Peel off the peel of an orange in thin zest. Halve all oranges and squeeze out the juice. Do not tear the shells. If the peel is intact, scrape off the remaining pulp. Place the four orange halves prepared in this way in the refrigerator.
Press on the cardamom pods and briefly toast them together with the cinnamon, the star anise and the pitted chilli in a small saucepan without oil. Pour the orange juice, slowly bring to the boil. Turn off the stove and let it steep for a quarter of an hour.
Pour the orange stock into a sieve and remove the spices and pieces of pulp. Mix the cornstarch carefully in the cooled spice juice and bring to the boil again. If you don`t have enough liquid to fill up the orange halves later, add water or lemon juice accordingly. The brew now has a very sharp taste thanks to the aniseed and chilli.
In a new bowl, mix the yolks with the granulated sugar until frothy. Slowly pour in the hot spice stock and keep stirring. Add the orange zest as well. Carefully continue to heat in the water bath until the mixture becomes thick.
Put the scraped orange halves in teacups or small bowls so that their position is fixed. Carefully pour the dessert mixture into the oranges and leave to rest in the refrigerator for at least two to three hours.
Before serving, sprinkle the orange halves with brown sugar and caramelize it with the Bunsen burner or under the grill.
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