Orange Cream Caramel
Whisk 50 grams (approximatley 1.7 ounces) of sugar with egg and egg yolks until creamy. Combine milk, orange juice, orange liqueur and cream, bring to a boil. Add to egg mixture, beating constantly. Combine 2 tablespoons of sugar with water in a small pot and simmer until sugar is golden brown. Immediately pour into four ramekins and swirl until bottoms of ramekins are evenly covered with caramel. Pour cream into ramekins.
Fill roasting pan with hot water, place ramekins into it and bake in preheated oven at 140°C (approximately 275°C) for about 40 minutes. Remove from oven and cool. Briefly dip ramekins into water and invert cream onto plates. Garnish with sage leaves and serve.