Prep 0 mins
Cook 0 mins
- 3 cups heavy cream
- 1⁄4 cup half-and-half
- 6 tablespoons sugar
- 6 egg yolks
- 2 teaspoons vanilla extract
- 1⁄2 cup light brown sugar
- 1 tangerine
- 1 orange
- Heat the cream and half n half just to the simmer.
- Remove the zest from the tangerine and place it in the cream.
- Let it steep for about 1/2 hour.
- Squeeze in about 1 tablespoon of the juice. Beat the egg yolks until light and pour the hot cream over them whisking the entire time. Add the vanilla and strain the mixture though a fine sieve. Fill ramekins with the mixture, place them in a large baking dish and fill the dish with hot water to a depth of 1 inch.
- Bake for about 40 minutes at 300 degrees or until the custards are set. They will continue cooking after you remove them, so they can still have a small amount of movement in the center.
- Chill completely.
- Sift the brown sugar and place a light coating over each ramekin.
- Either place under your broiler or, in my case, I use my propane torch until the sugar has melted.
- * I usually halve this recipe since we are two.
- If a make it any larger than this recipe (which really only serves 6 with my size ramekins) I will add an extra yolk.
Very nice. I used mandarins since that was what I had on hand. Like Cana'jun I used the juice that I squeezed in place of the half and half. I also used half of the vanilla since it seemed too much for my taste. I halved the recipe and it turned out fine. Made a serving of four with my ramekins. Such a nice light tasting, but heavy on the hips recipe.
A nice recipe for a 'first day of Spring' dinner party! I used tangerine juice instead of the half and half cream to enhance the fruit flavour, and less vanilla than the recipe called for. One thing...I wondered what the 'orange' was for as it lists 'one orange' in the ingredients, but its not mentioned in the instructions! I omitted it and used the entire zest and juice of a honey tangerine...it worked just fine, and tasted delicious.