Tangerine Cream Strain Recipes

TANGERINE CREME BRULEE

Steps:

• 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.

TANGERINE DREAM COCKTAIL

Steps:

• Combine tangerine juice, vodka, lemon juice, simple syrup, orange liqueur, and egg white in a cocktail shaker. Secure lid onto shaker and shake until the cocktail is creamy, at least 1 minutes.
• Add ice to shaker. Again secure lid onto shaker and shake for several seconds. Strain cocktail into stemware and garnish with tangerine twist.

TANGERINE ICE CREAM

Steps:

• In a small pot over a low flame, heat the milk, 1/2 cup of cream, the sugar, and half the zest until sugar dissolves, about 5 minutes. Do not boil. Let cool.
• Beat the egg yolks in a bowl with the cooled milk mixture until combined. Pour into a pot and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to a custardlike consistency. Be careful not to let the mixture get too hot or the eggs will cook. Strain, and add remaining tangerine zest.
• Add the tangerine juice and up to 2 teaspoons lemon juice to the mixture. Whisk together and chill. Pour into an ice-cream maker and freeze according to manufacturer's instructions.