Tangerine Creme Brulee



6 to 8 servings



3 cups heavy cream
1/4 cup half-and-half
6 tbsp. sugar
6 egg yolks
2 tsp. vanilla extract
1/2 cup light brown sugar
1 tangerine or


Heat the cream and half n half just to the simmer. Remove the zest from the tangerine and place it in the cream. Let it steep for about 1/2 hour. 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. Bake for about 40 minutes at 300°F 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.

Chill completely.

Sift the brown sugar and place a light coating over each ramekin. Either place under your broiler or, in my case, I use my propane torch until the sugar has melted.

Author's Comments

I usually halve this recipe since we are two. If a make it any larger than this recipe (which really only serves 6 with my size ramekins) I will add an extra yolk.

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