Tangerine Crème Brûlée

Name: Tangerine Crème Brûlée
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 5 larges egg yolks; 3 larges eggs; 118 milliliters Finely shredded zest from 8 large tangerines (about; 591 milliliters heavy whipping cream; 1 teaspoons salt; 59 milliliters sugar, plus 16 tsp. sugar for topping; 118 milliliters tangerine juice; 1 teaspoon vanilla extract

Tangerine Crème Brûlée might be just the side dish you are searching for. Watching your figure? This gluten free and vegetarian recipe has 350 calories, 6g of protein, and 32g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. Head to the store and pick up egg yolks, vanillan extract, tangerine juice, and a few other things to make it today.

Instructions

Mix eggs, egg yolks, tangerine juice, and 1/4 cup sugar in a medium bowl until blended. In a medium saucepan, heat cream and zest over medium-low heat, stirring occasionally, until just about to boil.

Ingredients you will need

Tangerine Juice

Egg Yolk

Cream

Sugar

Egg

Equipment you will use

Sauce Pan

Bowl

Remove from heat and let steep for 30 minutes. Reheat cream until almost boiling again.

Ingredients you will need

Cream

Add hot cream to the egg mixture a ladleful at a time, stirring constantly.

Ingredients you will need

Cream

Egg

Add salt and vanilla to hot custard mixture and stir to combine.

Ingredients you will need

Custard

Vanilla

Salt

Pour custard through a fine-mesh strainer into a bowl or measuring cup with a pouring spout.

Ingredients you will need

Custard

Equipment you will use

Measuring Cup

Sieve

Bowl

Preheat oven to 35

Equipment you will use

Oven

Put 8 ramekins (6 oz. each) in a roasting pan and divide custard among ramekins (about 1/2 cup per ramekin).

Ingredients you will need

Custard

Equipment you will use

Roasting Pan

Ramekin

Add enough boiling water to come about three-quarters up the sides of ramekins. Cover pan with foil.

Ingredients you will need

Water

Equipment you will use

Ramekin

Aluminum Foil

Frying Pan

Bake custards until just set, about 20 minutes (start checking early).

Equipment you will use

Oven

Remove custards from water bath with tongs and let cool about 20 minutes. Chill custards at least 4 hours.

Ingredients you will need

Water

Equipment you will use

Tongs

Sprinkle 2 tsp. sugar evenly over each custard. Use a kitchen blowtorch to melt and set the topping*.

Ingredients you will need

Custard

Sugar

Equipment you will use

Blow Torch

Serve immediately.

Make ahead: Up to 4 days through step 4, covered with plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

*For even browning, rotate custard while flaming. If you have a gas broiler, the custard tops can be broiled, as close to the heating element as possible without touching, but the results will not be as consistent as with a blowtorch. Kitchen torches (from $3

Ingredients you will need

Custard

Equipment you will use

Blow Torch

Broiler

are available online and at cooking-supply stores.