Tangelo Creme Caramel

1. 1

   Preheat oven to 350u00b0F. Grease six 3/4 cup ramekins and line bottoms with parchment paper.

2. 2

   Combine 3/4 cup sugar and 3/4 cup water in a medium saucepan. Stir over low heat until sugar dissolves. Bring to a boil, add tangelo slices and cook, without stirring, 8-10 minutes until toffee turns light golden. Place 1 tangelo slice in base of each ramekin. Pour toffee evenly into each ramekin over slice. Allow to set.

3. 3

   Place milk, cream, vanilla and reserved tangelo ends in medium saucepan. Bring to boiling point. Remove from heat and set aside for 5 minutes to infuse.

4. 4

   In a large bowl, whisk eggs and 1/4 cup sugar together until well combined. Gradually whisk in milk mixture. Strain into a separate bowl.

5. 5

   Pour custard mixture evenly into ramekins. Place in a large baking dish, adding enough hot water to dish to come halfway up sides of ramekins.

6. 6

   Bake 20-25 minutes, until set. Remove from baking dish and chill overnight. Unmold onto serving plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.