Creme caramel with cinnamon and clementines
Crème Caramel with cinnamon and clementines
Best made the day before or early in the day on which you want to eat them!
8 clementines (or tangerines)
2 cinnamon sticks, halved
500ml full-cream milk
150g granulated sugar
150ml boiling water
2 whole eggs plus 4 egg yolks
100g caster sugar
3 tbsp Cointreau (if preferred, use a cooled sugar syrup)
Preheat the oven to 150°C, gas mark 2. Pare the zest from 2 clementines. Put the zest in a pan with the cinnamon and milk. Bring to boiling point, remove from the heat and leave to infuse.
Put the granulated sugar and water in a heavy-based pan over a low heat. Stir until the sugar dissolves. Boil until it is a golden caramel. Divide between 6 x 150ml ramekins.
Lightly whisk the eggs and yolks with the caster sugar. Then mix in the infused milk to form a custard. Straininto a jug. Set aside for 15 minutes.
Put the ramekins in a roasting tray.Skim any froth from the custard before pouring into the ramekins. Add enough boiling water to come 2/3 up the side of the ramekins(bain marie) for 30 minutes until just set. If they still look quite wobbly, leave in the tray (out of the oven) for 5 minutes. Remove. Chill for at least 6 hours.
Cut the pith and skin from the clementines. Slice out the segments from between the casings into a bowl. Mix in the Cointreau. Set aside.
To serve, dip the base of each ramekin in hot water for 10 seconds, run a knife around the edge of each, put a plate over the top and invert. Serve with the clementines on the top.