Tangelo Creme Caramel

11:00 pm on 24 September 2007

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.

Tangelo Custard


  • 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
Greenhough 2006
Craggy Range Te Muna Road 2006

From Nine To Noon

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