Tangelo creme caramel

  • 20 mins preparation
  • 40 mins cooking
  • Serves 6
  • Print


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


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.


Remove baking paper from upturned creme caramels before serving.

read more from