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.

5. 5

   Beat the egg yolks until light and pour the hot cream over them whisking the entire time.

6. 6

   Add the vanilla and strain the mixture though a fine sieve.

7. 7

   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.

8. 8

   Bake for about 40 minutes at 300F or until the custards are set.

9. 9

   They will continue cooking after you remove them, so they can still have a small amount of movement in the center.

10. 10

    Chill completely.

11. 11

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

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.