TANGERINE CRèME BRûLéE
Provided by Todd Porter
Categories Milk/Cream Dessert Cocktail Party Kid-Friendly Shower Tangerine Engagement Party Party Pastry Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place ramekins in a roasting pan or other suitable ovenproof dish taller than the ramekins. Add hot water to pan until it reaches about three-quarters up sides of ramekins. Remove ramekins from water and place pan in oven (make sure there is no rack directly above it, so you'll have room to return filled ramekins to pan). Set ramekins aside.
- In a saucepan, combine cream and tangerine zest. Over medium heat, warm cream to the scalding point, stirring occasionally.
- In a medium bowl, lightly whisk together eggs and egg yolks. Whisk in 1/2 cup brown sugar and tangerine juice.
- Pour egg mixture into cream, stirring constantly. Add 1/2 teaspoon salt and vanilla extract. Strain custard through a fine-mesh sieve into a container that is easy to pour from.
- Divide custard evenly among ramekins; each one should be about three-quarters full. Carefully place filled ramekins in hot water bath.
- Bake custards for 25-30 minutes, or until they are just set (make sure not to overcook them-better under than over). Remove ramekins from water bath and place on a kitchen towel. Allow custards to cool for about 20 minutes, then refrigerate, covered, until thoroughly chilled. (Custards will keep up to 5 days in the refrigerator.)
- Reduce oven temperature to 300°. Line a rimmed baking sheet with parchment paper.
- Spread remaining 1/4 cup brown sugar into an even, thin layer on pan. Bake until sugar starts to dry out (about 5 minutes). Remove from oven, allow to cool, then roll sugar with a rolling pin to break it up into granules again. Set aside in an airtight container until you are ready to serve the crème brûlées.
- Sprinkle brown sugar evenly on tops of custards. Pass a kitchen torch over custards with quick swirling motions until sugar caramelizes.
TANGERINE CREME BRULEE
Make and share this Tangerine Creme Brulee recipe from Food.com.
Provided by ringo
Categories Dessert
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 612.5, Fat 49.3, SaturatedFat 29.6, Cholesterol 355.6, Sodium 64.2, Carbohydrate 39.4, Fiber 0.8, Sugar 34.2, Protein 5.5
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- Mix (do not whip) the egg yolks, eggs, tangerine juice, and brown sugar until everything is nicely combined. Put cream into a saucepan, add tangerine zest, then over medium heat, warm cream to scalding point (stirring occasionally).
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