Today's recipe creme brulee mandarin, or how to put together two things that already, from Sun, are perfect: creme Brulee and tangerines. The recipe for this dessert is as simple you can imagine: It is prepared in 5 minutes, In addition to cooking, and once brought to the table will give you a round of applause to open stage. The combination of sweetness and creaminess of the base, citrus scents of Tangerine, with its crisp acidity and fresh pulp and Caramelized sugar crust will amaze you. If you love mandarins how much I love them myself, Also have a look at all my RECIPES WITH MANDARIN and of course myRECIPES DESSERT SPOON, for inspiration.
I'm sure the creme brulee mandarin become one of your favorite dessert for special occasions. By the way is also beautiful to see, with sugar and burnished Orange tangerines: makes for happiness. Prepare with your kids, You can safely let him mix the sugar with the egg yolks while you watch the cream on fire. You'll have fun doing it and even more so eating it. Remember the difference between creme Brulee and creme Brulee: the first is prepared only with egg yolks, sugar, cream and milk and then cooked in oven in water bath until it thickens, the second involves the use of a starch to thicken and cooking in a pan, on the fire. I strongly prefer the consistency of creme Brulee, Let me know what you think. Good day to all.
CREME BRULEE MANDARIN (easy recipe)Print This
- 800 ml of cream
- 180 grams of egg yolks
- 130 grams caster sugar
- 90 milliliters of fresh whole milk
- the zest of four to five organic mandarins (Depending on the size)
- brown sugar to caramelize the sweet
- the flesh peeled in vivo by 3-4 mandarins
Preheat the oven to 140 degrees static. Put the egg yolks and caster sugar in a bowl and mix with a spoon until combined. No need to assemble with whips, just mix it up. Pour the cream into a saucepan, milk and finely grated zest of tangerines and bring to a boil, then pour the mixture quickly stir eggs with a spatula-wire. Pour the cream into the molds, filling them nearly flush.
Put the ramekins in a baking pan and fill with cold water up to 2/3 in height: Bake in the oven until, gently touching the cream with a fingertip, the surface will resist but the cream will still be flickering. Start checking after about 20-30 minutes depending on the size of the containers that you used: less cream there is, first Cook.
Allow to cool and keep the cream in the refrigerator, covered with plastic wrap. Before serving, DAB the surface of the cream from any drops of water (can be formed in a wet environment such as refrigerator) and sprinkle with brown sugar, then caramelize with cannellino. If you don't have it, You can preheat the oven at maximum temperature grill function and put the cream under the grill for two minutes, until the sugar will caramelize. Place on the cocotte some raw peeled Mandarin wedge and serve immediately. Bon appétit!