Tangerine Custard

tanegerin-custard-silvia-baldini

Tangerine Custard
Print Recipe
Servings Prep Time
12 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 25 minutes
Cook Time
45 minutes
Tangerine Custard
Print Recipe
Servings Prep Time
12 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
12 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 5 to 7 large tangerines
  • 1/2 cup caster granulated sugar 110g
  • 2 2/3 cups heavy cream 600ml
  • 2 large eggs free-range
  • 4 yolks free-range
Servings: people
Units:
Instructions
  1. Preheat the oven at 350F/180C. Remove the zest from 2 tangerines, then juice all the rest. You must have 2 cups of juice or 500ml. You can add some water.
  2. Put the zest and juice with the sugar in to a heavy bottom pan and bring to a boil to dissolve the sugar. Keep boiling until and stirring with a metal spoon and boil the syrup until it caramelizes to a deep-amber color. Stir in the cream, blend and remove from the heat.
  3. Whisk the eggs and the yolks in a bowl, then whisk in the caramel cream. Strain the custard in to a large oven-proof serving dish, or 12 small ramekins.
  4. Stand the bowls or ramekins in to a baking dish or a metal pan lined with paper towel. Pour in hot water to come to 2/3 of the way up the sides of the bowl or ramekins. You can do this while the baking dish is already in the oven to prevent spills.
  5. Bake for 45 minutes or until set with a slight crust but still wobbly in the middle. Cool and refrigerate.
Recipe Notes

It's a rich and luscious dessert, but with a great unexpected finish and flavor. I like to serve it with a citrus salad or segmented tangerines. I make my citrus salad by combining segments of different citrusy fruits with their zest. Lime, grapefruit and tangerines all work.

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