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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.
Remove from heat and let cool for 10 minutes. Stir in Coffee mate natural bliss Creamer.
Whisk together egg yolks and granulated sugar in small bowl; whisk in tangerine juice.
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.
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.
Bake at 325° F for 30 to 35 minutes or until just set (centers should be slightly jiggly).
Carefully remove ramekins from water and place on wire rack to cool for about 20 minutes.
Cover and refrigerate for several hours or overnight. (Custards will keep well in refrigerator for up to 4 days if covered.)
Uncover ramekins. Blot any moisture with a paper towel. Sprinkle each ramekin with 1 teaspoon turbinado sugar.
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.
Refrigerate uncovered for 30 minutes or until topping hardens.