I know, monothematic or at least I might seem obsessed with tangerines. Before the CREME BRULEE MANDARIN, then the MANDARIN FROST, then the PARFAIT and now the Tangerine crème caramel. I can say? I'm rediscovering the taste of this winter fruit, until recently, was too sour for my liking. But tastes, you know, change, and today this asperity, In contrast to the sweetness of sugar, attracts me. The crème caramel is one of the most beloved sweet Italian cuisine and is open to different flavors.
And so I leave you the recipe, easy beginner-proof, These Tangerine crème caramel, but you can prepare and flavor even with orange, lemon or grapefruit even depending on your taste. Finally, If you don't like citrus, You can use this recipe simply as a basis for preparing a crème caramel vanilla. I recommend you prepare this dessert with a day in advance, because it gets better with each passing hour. It keeps well in the refrigerator for 3-4 days and has a wonderful scent and texture. Obviously, I would say also have a look at all my RECIPES DESSERT SPOON, greedy and simple, for inspiration. Have a nice weekend!
CREME CARAMEL MANDARIN (easy recipe)Print This
- DOSES FOR ABOUT 8 STAMPINI:
- FOR THE CARAMEL
- 250 grams caster sugar
- FOR CREME CARAMEL
- 1 litre of full cream milk
- 6 whole eggs
- 4 egg yolks
- 200 grams of caster sugar
- a pinch of vanilla Bourbon
- the zest of organic tangerines 8
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.
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 pan on the cold water and bake for one 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 cookie-cutter to facilitate the release of sweet. Serve with slices of peeled Mandarin alive, and Bon Appetit!