Ingrédients pour Tangerine Creme Brulee
- 1 cup heavy cream
- 1/2 cup half-and-half
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons light brown sugar
- 2 large tangerines (for zest and 1 tablespoon juice)
- orange
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Comment préparer Tangerine Creme Brulee
- In a medium saucepan, gently heat the 1 cup heavy cream and 1/2 cup half-and-half over medium heat until it just begins to simmer. Do not boil.
- Remove from heat and add the zest of 2 large tangerines. Let steep, covered, for 30 minutes.
- Strain the cream mixture through a fine-mesh sieve to remove the zest.
- Stir in 1 tablespoon of tangerine juice and set aside.
- In a separate bowl, whisk the 4 large egg yolks until light and pale yellow.
- Gradually whisk the warm cream mixture into the egg yolks, tempering the yolks to prevent scrambling. Whisk constantly.
- Stir in 1 teaspoon vanilla extract.
- Strain the custard mixture through a fine-mesh sieve into a measuring cup or bowl. This ensures a smooth, silky texture.
- Pour the custard into ramekins, filling them about ¾ full.
- Place the ramekins in a larger baking dish. Carefully pour hot water into the baking dish until it comes halfway up the sides of the ramekins (bain-marie).
- Bake in a preheated 300°F (150°C) oven for 40-45 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Carefully remove the ramekins from the water bath and let them cool completely at room temperature.
- Once completely cool, cover and refrigerate for at least 4 hours, or preferably overnight.
- Just before serving, sprinkle 2 tablespoons of brown sugar evenly over the top of each crème brûlée.
- Use a kitchen torch to caramelize the sugar until it forms a deep golden-brown crust. Alternatively, broil in the oven for 1-2 minutes, watching closely to prevent burning.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
136g
Fat
148g
Carbs
13g
