Preheat the oven to 350 degrees F. Butter 4 ramekins, then dust with sugar, knocking out the excess. Arrange the ramekins on a baking sheet. Combine the egg yolks and cream in a bowl, then add the bread cubes, fennel, granulated sugar, white chocolate, pine nuts, zest and salt and fold together gently until combined.
Transfer the mixture to the prepared ramekins and bake, about 25 minutes. Let cool.
Unmold the ramekins onto plates, then drizzle with Fennel Orange Caramel and sprinkle with fennel pollen and fennel fronds.
Combine the brown sugar, fennel, liquor and butter in a small saucepan and simmer until thickened. Set aside.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.