2 1/2 cups cream

1/2 cup Sugar

1/2 pound 75% dark chocolate, chopped

4 each Egg yolks

1/2 Vanilla bean

8 each Calamandinis or kumquats, sliced into 1/4" rings

1/2 teaspoon Orange liquor

Preheat oven to 325 degrees.

Scrape seeds from vanilla bean and add to 1/2 cup cream in a metal mixing bowl and chill.

Bring the remaining cream with all the sugar to a simmer in a stainless steel sauce pan. Remove from heat and add the chocolate. Whisk to melt and disolve all chocolate. Let rest at room temperature for a minute.

Whisk in the eggs and orange liquor.

Pour into 6 ramekins and bake in a water bath for 15 minutes until partially set. Add the calamandini pieces and continue to bake until just set (about 25 minutes). The outside should be completely set and the inside a little "wobbley". Chill. Whip the cream and garnish with the vanilla cream and a thin stick of peeled sugar cane.