Start out by preheating the oven to 150C and put 2 small ovenproof ramekins in a baking tin.

Gently crush the eucalyptus leaves between your palms to lightly bruise them and drop them into a saucepan with the cream and vanilla extract. Pop it on a low heat and slowly bring to the boil.

Meanwhile mix the sugar and cornflour together until thoroughly combined and then whisk in the eggs and orange flower water until light and foamy.

When the cream begins to the boil, fish out the eucalyptus leaves and slowly pour this into the egg mix in a slow, steady stream, whisking constantly.

Pour the mixture into 4 ramekins, place these in a large baking dish and pour in enough cold water into the tin to fill it two-thirds the way up the ramekins.

Pop the whole thing in the oven for 40 minutes until the custard is just set – with still a tiny bit of wobble in the centre of each dish. Cool to room temperature and chill in the fridge until cold.

Spoon the demarara sugar over the surface of each ramekin with sugar and pop them under a hot grill until the sugar melts and begins to caramelize. Pop the finished brulees in the frige for a final 30 minutes to chill and you are ready to get greedy.