Tangerine crème caramel

Procedure

For the caramel: put half the sugar in a small pot from the bottom often and cook over a very low heat, stirring with a spatula, until it has melted. Add the remaining half of the sugar and continue cooking until caramel dark blond. Pour the hot caramel, being very careful, into molds for crème caramel, they should be resistant to high temperatures because it must bake.

Tangerine crème caramel

Preheat oven to 160 degrees and prepare a baking sheet that contains all the molds for cake, cold water filling it up to 1 cm in height.

For the crème caramel, put in a saucepan the milk, vanilla and zest of tangerines. Bring to a boil, immediately turn off the heat and leave to infuse for at least 30 minutes. Then strain the liquid to remove the zests.

Place in a bowl the whole eggs and the egg yolks, combine the granulated sugar and stir everything with a spatula to mix the two ingredients. You don't have to mount them, but only mix. Pour in the milk flavored with Mandarin stirring with whisk by hand until mixture is smooth and fairly liquid.

Pour the mixture into the molds into which you put above the caramel, place them in the baking tray on the cold water and bake for an hour. Let them cool completely before putting them in the refrigerator. The crème caramel is preserved perfectly in the refrigerator, covered with plastic wrap, for 3-4 days. Before the Tin, leave it for 15 minutes at room temperature, then pass the knife between the cream and the stamp to facilitate the exit of the sweet. Serve with slices of peeled Mandarin alive, and Bon Appetit!