Tangerine Crème Brûlée Food

TANGERINE CRèME BRûLéE

Steps:

• Preheat oven to 350°. Place ramekins in a roasting pan or other suitable ovenproof dish taller than the ramekins. Add hot water to pan until it reaches about three-quarters up sides of ramekins. Remove ramekins from water and place pan in oven (make sure there is no rack directly above it, so you'll have room to return filled ramekins to pan). Set ramekins aside.
• In a saucepan, combine cream and tangerine zest. Over medium heat, warm cream to the scalding point, stirring occasionally.
• In a medium bowl, lightly whisk together eggs and egg yolks. Whisk in 1/2 cup brown sugar and tangerine juice.
• Pour egg mixture into cream, stirring constantly. Add 1/2 teaspoon salt and vanilla extract. Strain custard through a fine-mesh sieve into a container that is easy to pour from.
• Divide custard evenly among ramekins; each one should be about three-quarters full. Carefully place filled ramekins in hot water bath.
• Bake custards for 25-30 minutes, or until they are just set (make sure not to overcook them-better under than over). Remove ramekins from water bath and place on a kitchen towel. Allow custards to cool for about 20 minutes, then refrigerate, covered, until thoroughly chilled. (Custards will keep up to 5 days in the refrigerator.)
• Reduce oven temperature to 300°. Line a rimmed baking sheet with parchment paper.
• Spread remaining 1/4 cup brown sugar into an even, thin layer on pan. Bake until sugar starts to dry out (about 5 minutes). Remove from oven, allow to cool, then roll sugar with a rolling pin to break it up into granules again. Set aside in an airtight container until you are ready to serve the crème brûlées.
• Sprinkle brown sugar evenly on tops of custards. Pass a kitchen torch over custards with quick swirling motions until sugar caramelizes.

TANGERINE CREME BRULEE

Steps:

• 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 degrees 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.
• * 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.

TANGELO CRèME BRûLéE

Steps:

• Preheat oven to 350°F. Finely grate enough zest from tangelos to measure 1 tablespoon. Squeeze enough juice from tangelos to measure 2 cups. In a large bowl gently whisk together whole eggs and egg white until combined well. Add zest, tangelo and lemon juices, and granulated sugar and whisk just until sugar is dissolved.
• Divide custard among six 1/2-cup ramekins. Put ramekins in a baking pan and add enough hot water to pan to reach halfway up sides of ramekins. Loosely cover pan with foil and bake custards in lower third of oven until just set but still trembling slightly, 20 to 25 minutes. Remove ramekins from pan and cool custards on a rack. Chill custards, loosely covered with plastic wrap, until firm, at least 2 hours, and up to 1 day. Set broiler rack so that tops of custards will be 2 to 3 inches from heat and preheat broiler (or have ready a blow torch).
• Just before serving, sprinkle 1 teaspoon turbinado sugar evenly over each custard and caramelize under broiler (or with blow torch, moving flame evenly back and forth just over sugar) until sugar is melted and deep golden.