Heat the cream with sugar, crème fraîche, orange zest and orange juice in a saucepan. Whisk the egg yolks and stir into the warm mixture. Heat gently until the cream thickens, always stirring.
Fill in porcelain molds. Line the drip pan with baking paper, place the molds on it and pour in enough water so that the molds are a little half in it. Put in the oven for 20-30 at 110 °.
Then let the cream cool down completely. Sprinkle with brown sugar and caramelize with a gourmet burner.
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