Tangelo creme caramel

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

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.

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.

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.

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.

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