Tangerine Custard
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Tangerine Custard
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| Servings | Prep Time |
| 12people | 25minutes |
| Cook Time |
| 45minutes |
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Ingredients
- 5 to 7large tangerines
- 1/2cup caster granulated sugar110g
- 2 2/3cups heavy cream600ml
- 2large eggsfree-range
- 4 yolksfree-range
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.