 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
3 cups heavy cream |
1/4 cup half-and-half |
6 tablespoons sugar |
6 egg yolks |
2 teaspoons vanilla extract |
1/2 cup light brown sugar |
1 tangerine |
1 orange |
Directions:
1. Heat the cream and half n half just to the simmer.
2. Remove the zest from the tangerine and place it in the cream.
3. Let it steep for about 1/2 hour.
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. 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. Chill completely.
7. Sift the brown sugar and place a light coating over each ramekin.
8. Either place under your broiler or, in my case, I use my propane torch until the sugar has melted.
9. * I usually halve this recipe since we are two.
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.
|
|