Tangelo creme caramel

ingredients

• Tangelo creme caramel

  • 3/4 cup caster sugar
  • 1/4 cup extra caster sugar
  • 3/4 cup water
  • 1 tangelo cut into 6 round slices, ends reserved
  • 1 1/4 cup milk
  • 3/4 cup cream
  • 1 teaspoon vanilla extract
  • 4 eggs

method

• Tangelo creme caramel

  • 1

    Preheat oven to moderate, 180°C. Grease six 3/4 cup ramekins and line bases with baking paper.

  • 2

    Combine sugar and water in a medium saucepan. Stir over low heat until sugar dissolves. Bring to boil. Add tangelo slices and cook, without stirring, 8-10 minutes, until toffee turns light golden. Place 1 tangelo slice in base of each ramekin. Pour toffee evenly into each ramekin over slice. Allow to set.

  • 3

    Place milk, cream, vanilla and reserved tangelo ends in medium saucepan. Bring to boiling point. Remove from heat and set aside, 5 minutes to infuse.

  • 4

    In a large heat-proof bowl, whisk eggs and extra sugar together until well combined. Gradually whisk in milk mixture. Strain into a large jug.

  • 5

    Pour custard mixture evenly into ramekins. Place in a large baking dish. Add enough hot water to dish to come halfway up sides of ramekins.

  • 6

    Bake 20-25 minutes, until set. Remove from baking dish and chill overnight. Unmould onto serving plates.

notes

Remove baking paper from upturned creme caramels before serving.