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Tangerine Creme Brulee

3 cups heavy cream
1/4 cup half and half
6 tablespoons sugar
6 egg yolks
2 tsp vanilla extract
1/2 cup light brown sugar
1 tangerine (or orange)

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.

NOTES : 6 -8 servings


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