Tangerine Dream Crème Brûlée
Indulge in the exquisite flavors of this Tangerine Dream Crème Brûlée, a delightful twist on the classic dessert. Infused with the zesty aroma of fresh tangerines and oranges, this creamy custard is finished with a perfectly caramelized sugar top. Ideal for dinner parties or special occasions, this dessert not only pleases the palate but also impresses with its elegant presentation. Easy to make yet sophisticated, it's sure to be a favorite among your friends and family. Share the joy of homemade crème brûlée with this flavorful recipe that brings a refreshing citrus note to the table.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Heavy cream
3 cups (none)
Half-and-half
1/4 cup (none)
Sugar
6 tablespoons (divided (6 tablespoons mixed with egg yolks, additional for caramelizing))
Egg yolks
6 (separate yolks from whites)
Vanilla extract
2 teaspoons (none)
Light brown sugar
1/2 cup (for caramelizing)
Tangerine
1 (zest and juice)
Orange
1 (zest)
Instructions
1
Preheat your oven to 300°F (150°C).
2
In a medium saucepan, heat the heavy cream and half-and-half over medium heat until it just begins to simmer. Do not let it boil.
3
While the cream is heating, zest the tangerine and orange, and add the zest to the cream. Allow it to steep for 30 minutes to release the flavors.
4
After steeping, add about 1 tablespoon of freshly squeezed tangerine juice to the cream mixture.
5
In a separate bowl, vigorously beat the egg yolks along with 6 tablespoons of sugar until the yolks are pale and fluffy.
6
Slowly pour the hot cream mixture over the egg yolks while whisking continuously to prevent the eggs from curdling.
7
Stir in the vanilla extract and strain the mixture through a fine sieve into another bowl to remove the zest and any coagulated egg bits.
8
Pour the strained custard into individual ramekins, filling them about three-quarters full.
9
Place the ramekins in a large baking dish, and carefully fill the dish with hot water until it reaches halfway up the sides of the ramekins.
10
Bake in the preheated oven for approximately 40 minutes or until the custards are set but still have a slight jiggle in the center.
11
Remove from the oven and allow to cool slightly, then refrigerate for at least 4 hours or until chilled completely.
12
Before serving, sift a light coating of light brown sugar over each custard.
13
Use a kitchen torch to caramelize the sugar until golden and bubbly, or place under a broiler until the sugar melts and forms a crisp crust. Let sit for a minute before serving to allow the sugar crust to harden.
14
For best results, serve this elegant dessert chilled, and enjoy the unexpected burst of citrus flavor in every bite!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Tangerine Dream Crème Brûlée?
It is a creamy custard dessert infused with the zesty aroma of fresh tangerines and oranges, topped with a caramelized sugar crust.
How many egg yolks are required for this recipe?
This recipe requires 6 egg yolks, which should be separated from the whites before preparation.
What oven temperature is needed to bake the custard?
The oven should be preheated to 300°F (150°C).
How long should the citrus zest steep in the cream?
The tangerine and orange zest should steep in the hot cream mixture for 30 minutes to release their flavors.
What types of dairy are used in the custard base?
The base uses 3 cups of heavy cream and 1/4 cup of half-and-half.
Can I use a broiler if I do not have a kitchen torch?
Yes, you can place the custards under a broiler until the sugar melts and forms a crisp crust if a kitchen torch is unavailable.
How long does the crème brûlée need to chill?
The baked custards must be refrigerated for at least 4 hours or until they are completely chilled.
Why do I need to strain the custard mixture?
Straining the mixture through a fine sieve removes the citrus zest and any coagulated egg bits for a perfectly smooth texture.
What is the purpose of the water bath?
The water bath, or bain-marie, ensures the custards bake evenly and gently, preventing them from curdling or cracking.
How do I know when the custards are finished baking?
The custards are done when they are set but still have a slight jiggle in the center, usually after about 40 minutes.
How much tangerine juice should be added?
Add approximately 1 tablespoon of freshly squeezed tangerine juice to the cream mixture after steeping.
What kind of sugar is used for the caramelized topping?
The recipe calls for sifting a light coating of 1/2 cup of light brown sugar over the custards for caramelization.
Should the cream be boiled?
No, the heavy cream and half-and-half should only be heated until they begin to simmer; do not let them boil.
How many total ingredients are in this recipe?
There are 8 ingredients: heavy cream, half-and-half, sugar, egg yolks, vanilla extract, light brown sugar, tangerine, and orange.
What is the preparation for the tangerine and orange?
The tangerine should be zested and juiced, while the orange should be zested.
How much sugar is mixed with the egg yolks?
6 tablespoons of sugar are beaten with the egg yolks until the mixture is pale and fluffy.
What is the best way to prevent the eggs from curdling?
Slowly pour the hot cream mixture over the egg yolks while whisking continuously to temper the eggs.
How full should the ramekins be filled?
Fill the individual ramekins about three-quarters full with the strained custard mixture.
How high should the water reach in the baking dish?
The hot water should reach halfway up the sides of the ramekins in the baking dish.
When should the vanilla extract be added?
Stir in the vanilla extract after the cream and egg yolk mixtures have been combined.
How long does the sugar crust take to harden?
After caramelizing the sugar, let it sit for about one minute to allow the crust to harden before serving.
Is this dessert served warm or cold?
For the best results, this elegant dessert should be served chilled.
What is the flavor profile of this recipe?
It is a rich, sweet custard with a refreshing burst of citrus from tangerine and orange.
Is this a difficult recipe to make?
It is described as easy to make yet sophisticated, suitable for both beginners and experienced cooks.
Can I use egg whites in this recipe?
No, this specific recipe only uses the egg yolks to achieve a rich and creamy texture.
What is the first step in the instructions?
The first step is to preheat your oven to 300°F (150°C).
How much vanilla extract is needed?
The recipe calls for 2 teaspoons of vanilla extract.
Is the sugar divided in this recipe?
Yes, 6 tablespoons of sugar are mixed with the egg yolks, and additional sugar is used later for caramelizing.
What makes this cr me br l e a 'Tangerine Dream'?
The infusion of fresh tangerine zest and juice provides a unique citrus twist that distinguishes it from traditional recipes.
What occasion is this dessert best suited for?
It is ideal for dinner parties or special occasions where an elegant presentation is desired.