Tangerine Creme Brulee
Indulge in the luxurious simplicity of Tangerine Crème Brûlée, a citrus-infused twist on the classic French dessert. This recipe elevates the creamy custard with the bright, sunny notes of fresh tangerine zest and juice, perfectly balanced by a hint of vanilla. With a silken texture that melts in your mouth and a delightfully crisp caramelized sugar topping, this dessert is a show-stopping treat ideal for dinner parties or intimate gatherings. The recipe combines easy-to-follow techniques, such as steeping the zest for aromatic depth and using a water bath to ensure the custard sets to smooth perfection. Serve this sophisticated, make-ahead dessert with a dramatic crack of the caramelized sugar crust and watch your guests swoon. Perfect for citrus lovers and fans of elegant fare alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Heavy Cream
- 2 teaspoons Tangerine Zest
- 1/3 cup Granulated Sugar (for the custard)
- 5 Large Egg Yolks
- 1/4 cup Tangerine Juice
- 1 teaspoon Vanilla Extract
- 4 tablespoons Granulated Sugar (for caramelizing the tops)
Instructions
Preheat your oven to 325°F (160°C).
In a medium saucepan, combine the heavy cream and tangerine zest. Heat over medium heat until the cream begins to steam, but do not let it boil. Remove from heat and let the mixture steep for 10 minutes.
In a mixing bowl, whisk together the granulated sugar (1/3 cup) and egg yolks until the mixture becomes pale and slightly thickened.
Gradually whisk the warm cream into the egg yolk mixture, a little at a time, to avoid cooking the eggs.
Stir in the tangerine juice and vanilla extract into the mixture until fully combined.
Strain the custard through a fine-mesh sieve into a pouring jug to remove any zest or egg solids, ensuring a smooth custard.
Place 4 ramekins into a deep baking dish. Divide the custard mixture evenly among the ramekins.
Pour hot water into the baking dish, filling it halfway up the sides of the ramekins to create a water bath.
Carefully place the baking dish in the preheated oven and bake for 35-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, wrap each ramekin with plastic wrap and refrigerate for at least 2 hours or overnight.
When ready to serve, sprinkle 1 tablespoon of granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden brown and crisp. Alternatively, you can broil the ramekins in the oven for 1-2 minutes, watching closely to prevent burning.
Let the sugar topping cool for a minute to harden before serving. Enjoy!
Nutrition Facts
Calories |
2377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.8 g | 234% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1400 mg | 467% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 127.8 g | 46% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 124.4 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
