Recipes
Feb 28, 2010

Recipe: Tangerine pots de creme

By: Aran Goyoaga
Style at Home
Recipes
Feb 28, 2010

Recipe: Tangerine pots de creme

By: Aran Goyoaga

Ingredients

  • 2 cups milk
  • 2 cups heavy cream
  • Zest of 6 pixie tangerines or 3 regular ones
  • Zest of 1 lemon
  • 1 tsp fennel seeds, crushed
  • 3 eggs
  • 3 egg yolks
  • 4/5 cup sugar


Directions
1
Heat the milk, heavy cream, lemon and tangerine zest, cinnamon and fennel seeds. Steep for about 10 minutes.

2 Whisk the eggs, egg yolks and sugar together in a bowl. Temper in the hot liquid. Strain through a fine sieve.

3 Pour the custard into ramekins. Place ramekins on a baking tray. Bring the tray to a preheated 300F oven. Pour hot water in the baking tray about 1" high. Bake the pots de creme until set. Time will vary depending on the size of the ramekin.

Makes 10 small ramekins.

For more delicious recipes like this, visit Cannelle et Vanille.

 

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Recipe: Tangerine pots de creme