Creme caramel with cinnamon and clementines

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Ishbel

Executive Chef
Joined
Nov 16, 2004
Messages
2,977
Location
Scotland
Crème Caramel with cinnamon and clementines

Serves 6
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.
 

Ishbel

Executive Chef
Joined
Nov 16, 2004
Messages
2,977
Location
Scotland
Made this for lunch yesterday, along with a couple of other desserts. It was great.
 

Ishbel

Executive Chef
Joined
Nov 16, 2004
Messages
2,977
Location
Scotland
My daughter and her boyfriend came for the bank holiday weekend (4 day holiday in the UK - yippeeeeeee!) - and then on Saturday, we somehow had another 4 guests inviting themselves to Sunday's lunch. And then 2 of the 4 decided to stay the night..... We just think of ourselves as a small, boutique hotel!
 

Alix

Everymom
Moderator Emeritus
Joined
May 10, 2002
Messages
23,275
Location
Edmonton, Alberta
Hmmmm...and you allow drop ins with no reservations do you? With that kind of food you could charge exorbitant fees too!
 

Ishbel

Executive Chef
Joined
Nov 16, 2004
Messages
2,977
Location
Scotland
Just give me a couple of hours warning when you are this side of the pond, Alix - and I'll make sure there's a table available for you and a guest :mrgreen:
 
Top Bottom