July 30, 2016
Desserts, Dairy, Eggs,
Fruit, Mandarin Orange, Quick Meals, Entertaining, Ladies Luncheon, Mother's Day, Oven Bake, Diabetic, Gluten-Free, Vegetarian, Make it from scratch, Milk, Kosher Dairy more
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"From one of our national supermarkets and their monthly magazines. Need to allow 4 to 5 hours cooling time."
Put milk, mandarin zest and juice in a small saucepan.
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.
Whisk egg and 1 tablespoon of the sugar together and gradually whisk milk mixture into egg and pour into a measuring jug.
Preheat oven to 140C (fan forced).
Spray 4 x 125ml (1/2 cup) ovenproof ramekins with cooking spray.
Put ramekins in a medium roasting pan.
Divide mixture evenly between ramekins.
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.
Transfer to a wire rack and set aside for 1 hour to cool completely.
Refrigerate for 4 hours or until completely cold.
Sprinkle 2 teaspoon of remaining sugar over each custard and then melt sugar with a kitchen blowtorch until golden brown.
Set aside until sugar hardens and serve.
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