Directions
Step 1
Place cream and grated tangerine peel in small saucepan. Cook over medium heat, stirring occasionally, for 4 to 5 minutes or until mixture is scalding.
Step 2
Remove from heat and let cool for 10 minutes. Stir in Coffee mate natural bliss Creamer.
Step 3
Whisk together egg yolks and granulated sugar in small bowl; whisk in tangerine juice.
Step 4
Stirring constantly, slowly pour egg mixture into cream mixture. Stir in vanilla extract and salt. Mixture should be thick enough to coat back of a spoon. If not, heat over medium heat, stirring frequently, for about 1 minute.
Step 5
Strain mixture through a fine mesh strainer into a pitcher. Pour mixture evenly into six 4-ounce ramekins or custard cups. Place cups in 13 x 9-inch baking pan; fill pan with hot water to 1-inch depth.
Step 6
Bake at 325° F for 30 to 35 minutes or until just set (centers should be slightly jiggly).
Step 7
Carefully remove ramekins from water and place on wire rack to cool for about 20 minutes.
Step 8
Cover and refrigerate for several hours or overnight. (Custards will keep well in refrigerator for up to 4 days if covered.)
Step 9
Uncover ramekins. Blot any moisture with a paper towel. Sprinkle each ramekin with 1 teaspoon turbinado sugar.
Step 10
Using a kitchen torch, caramelize the sugar by holding the flame about 1 inch from sugar until it starts to melt and turns golden brown. Or, broil for 1 to 2 minutes or until sugar is melted and golden brown.
Step 11
Refrigerate uncovered for 30 minutes or until topping hardens.
Ingredients
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