Mandarine & Vanilla Creme Brulee
Recipe: #24527
July 30, 2016
Categories: Desserts, Eggs, Mandarin Orange, Mothers Day, Oven Bake Diabetic, Gluten-Free, Vegetarian, Milk, Kosher Dairy, more
"From one of our national supermarkets and their monthly magazines. Need to allow 4 to 5 hours cooling time."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (123.8 g)
- Calories 138.1
- Total Fat - 4.8 g
- Saturated Fat - 2 g
- Cholesterol - 110.9 mg
- Sodium - 104.6 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 0.4 g
- Sugars - 17.9 g
- Protein - 5.7 g
- Calcium - 94.4 mg
- Iron - 0.5 mg
- Vitamin C - 5.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put milk, mandarin zest and juice in a small saucepan.
Step 2
Scrape vanilla bean seeds into the pan and cook over a medium heat for 5 minutes or until small bubbles appear, but do not allow milk to boil and set aside for 2 minutes to cool slightly.
Step 3
Whisk egg and 1 tablespoon of the sugar together and gradually whisk milk mixture into egg and pour into a measuring jug.
Step 4
Preheat oven to 140C (fan forced).
Step 5
Spray 4 x 125ml (1/2 cup) ovenproof ramekins with cooking spray.
Step 6
Put ramekins in a medium roasting pan.
Step 7
Divide mixture evenly between ramekins.
Step 8
Pour hot water into pan until it comes halfway upt he sides of the ramekins and transfer to oven and bake for 30 minutes or until custard is just set.
Step 9
Transfer to a wire rack and set aside for 1 hour to cool completely.
Step 10
Refrigerate for 4 hours or until completely cold.
Step 11
Sprinkle 2 teaspoon of remaining sugar over each custard and then melt sugar with a kitchen blowtorch until golden brown.
Step 12
Set aside until sugar hardens and serve.
Tips
- Kitchen blow torch
- Cooking spray
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