Photograph: Jonathan Gregson
Preheat the oven to 170°C, fan 160°C, gas 3. Put 6 tablespoons of water in a wide heavy-based saucepan and add 250g of the sugar. Place the pan over a low heat, stirring to dissolve the sugar. Once it has dissolved, increase the heat to medium and leave, without stirring, until it thickens to a syrup. Quarter-fill a medium-sized roasting tin with cold water and keep to one side.
Simmer the syrup for 6-8 minutes until it turns into a rich brown caramel (there should be a light haze and it should smell wonderful). Wrap a cloth around your hand and immediately remove the pan from the heat. Dip the base briefly into the roasting tin of water to stop it cooking.
Divide half the caramel between 8 x 150ml ramekins, tilting each one to coat the base. Empty the roasting tin of water and put the ramekins in it. Boil the kettle and leave to cool for 5 minutes. Meanwhile, pour the milk into a pan, stir in the remaining sugar and simmer, stirring to dissolve. Take off the heat, add the jasmine tea and infuse for 2 minutes. In the meantime, in a large bowl, lightly whisk the eggs and egg yolks. Slowly stir in the hot milk.
Strain the mixture into a jug and fill the ramekins. Fill the tin with hot water from the kettle to two-thirds of the depth of the ramekins. Bake for 30 minutes. Leave the crème caramels to cool in the water, then chill overnight.
For the citrus compote, in a pan, bring the white wine and the orange juice to the boil and boil for 2 minutes. Add this to the pan with the remaining caramel in it, place on the heat and simmer, stirring to re-melt the caramel and reduce a little. Add the citrus fruits, take off the heat and set aside.
To serve the crème caramels, slide a thin knife around the inside edge of each ramekin, tip upside down on to a serving plate and finish with the compote.
Get ahead: make the crème caramels up to 2 days ahead; keep chilled.
Kitchen secret: serve the crème caramels with an aromatic dessert wine such as Sauternes.