Tangerine Creme Brulee

1. 1

   Heat the cream and half n half just to the simmer.

2. 2

   Remove the zest from the tangerine and place it in the cream.

3. 3

   Let it steep for about 1/2 hour.

4. 4

   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.

5. 5

   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.

6. 6

   Chill completely.

7. 7

   Sift the brown sugar and place a light coating over each ramekin.

8. 8

   Either place under your broiler or, in my case, I use my propane torch until the sugar has melted.

9. 9

   * I usually halve this recipe since we are two.

10. 10

    If a make it any larger than this recipe (which really only serves 6 with my size ramekins) I will add an extra yolk.

* Per serving · 4 servings · Values may vary.

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