Tangerine Crème Caramel
This Tangerine Crème Caramel is the perfect balance of creamy custard, deep caramel, and fragrant spiced tangerines. Baked to perfection, chilled, then served with a sweet citrus infusion! Delicious!
Ingredients
For the Caramel
- 150g caster sugar
- 2 tbs water
For the Filling
- 500ml milk
- 1 knob tangerine root
- 3 large eggs
- 2 egg yolks
- 100g caster sugar
- 1 tsp vanilla pod seeds removed
For the Tangerines
- 4 tangerines, peeled
- 2 star anise
- 3 whole cloves
- 2 bay leaves
- 100g caster sugar
- 100ml water
Method
- Heat the sugar and water with a squeeze of orange juice to make the caramel spoon into dishes.
- Heat the oven to 130°C
- Heat the milk tangerine root and the vanilla whisk into the eggs and sugar then ladle onto the caramel, place into a bain-marie and bake for 45 minutes. Remove from the oven and chill.
- For the tangerines, pop everything into the caramel pan, bring to the boil, then leave to cool and infuse.
- To turn the crème caramels out loosen the edges with a sharp knife onto plates, spoon the tangerines on the side.
Ingredients
For the Caramel
- 150g caster sugar
- 2 tbs water
For the Filling
- 500ml milk
- 1 knob tangerine root
- 3 large eggs
- 2 egg yolks
- 100g caster sugar
- 1 tsp vanilla pod seeds removed
For the Tangerines
- 4 tangerines, peeled
- 2 star anise
- 3 whole cloves
- 2 bay leaves
- 100g caster sugar
- 100ml water
Method
- Heat the sugar and water with a squeeze of orange juice to make the caramel spoon into dishes.
- Heat the oven to 130°C
- Heat the milk tangerine root and the vanilla whisk into the eggs and sugar then ladle onto the caramel, place into a bain-marie and bake for 45 minutes. Remove from the oven and chill.
- For the tangerines, pop everything into the caramel pan, bring to the boil, then leave to cool and infuse.
- To turn the crème caramels out loosen the edges with a sharp knife onto plates, spoon the tangerines on the side.
