Serving Size : 6
3 cups heavy cream
1/4 cup half and half
6 tablespoons sugar
6 egg yolks
2 teaspoons 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.
Per serving: 521 Calories (kcal); 45g Total Fat; (76% calories from fat); 3g Protein; 28g Carbohydrate; 167mg Cholesterol; 54mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 9 Fat; 1-1/2 Other Carbohydrates