Tangerine Crème Brûlée

Tangerine Crème Brûlée
Recipe Info - Skill Level
Recipe Info - Serving Size
Makes 6 servings
Recipe Info - Prep Time
20 min
Recipe Info - Cook Time
40 min


Make It

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.


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