Tangelo Creme Caramel
Serves 10 x 125ml Ramekins
- 115gms caster sugar
- 5 Tbl water
Combine sugar and water in a small saucepan. Cook over high heat until the caramel is a deep amber colour. Quickly pour and divide evenly into the ramekins.
- 225ml tangelo juice (approx 4 tangelos)
- zest of 2 tangelos
- 700ml cream
- 150gm castor sugar
- 3 whole eggs
- 9 egg yolks
Take the tangelo juice and place in a saucepan. Place on the heat and reduce by half.
Pour the cream, sugar and zest into another saucepan. Scold the cream over low heat.
Take a bowl and whisk together the whole eggs and yolks. Once combined, slowly whisk in the scalded cream and sugar, followed by the reduced tangelo juice.
Strain the custard through a fine sieve and pour into a jug. Fill the ramekins to approximately 2 cm from the top. Place in a covered warm water bath and cook in a 125°C oven until just set - check after 35 minutes.
Remove and chill for at least 4 hours, preferably over night.
Plating and Serving
- Tangelo Crème Caramels
- Soft whipped cream
- Tangelo segments for garnish
On cold plates invert the crème camels on to each by running a sharp thin knife around the edge of the custards. Quickly tip upside down on the plate, give it a slight shake and voila!
Serve with a dollop of whipped cream and a few tangelo segments for good measure.
John Hawkesby’s wine suggestions
Matua Regional Reserve Riesling
Craggy Range Te Muna Road 2006