Tangerine Crème Brûlée

Name: Tangerine Crème Brûlée
Total time: 1 h 35 min
Yield: 10 servings
Ingredients: 2½ cups heavy cream; 6 whole tangerine zest; 3 whole eggs; 5 whole egg yolks; ¾ cup brown sugar; ½ cup fresh tangerine juice; ½ teaspoon salt; 1 teaspoon vanilla extract; 10 pieces ceramic ramekins

A sophisticated twist on classic crème brûlée, infused with tangerine zest and juice for a citrusy note. This elegant French dessert features a silky smooth custard base topped with a layer of caramelized brown sugar.

10 servings

1 hr 35 min

Published October 4, 2025

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Ingredients

•2½ cups heavy cream
•6 whole tangerine zest
•3 whole eggs
•5 whole egg yolks
•¾ cup brown sugar
•½ cup fresh tangerine juice
•½ teaspoon salt
•1 teaspoon vanilla extract
•10 pieces ceramic ramekins

Cooking Instructions

1.
Preheat oven to 350°. Place ramekins in a roasting pan or other suitable ovenproof dish taller than the ramekins. Add hot water to pan until it reaches about three-quarters up sides of ramekins. Remove ramekins from water and place pan in oven (make sure there is no rack directly above it, so you'll have room to return filled ramekins to pan). Set ramekins aside.
10 min
2.
In a saucepan, combine cream and tangerine zest. Over medium heat, warm cream to the scalding point, stirring occasionally.
10 min
3.
In a medium bowl, lightly whisk together eggs and egg yolks. Whisk in 1/2 cup brown sugar and tangerine juice.
5 min
4.
Pour egg mixture into cream, stirring constantly. Add 1/2 teaspoon salt and vanilla extract. Strain custard through a fine-mesh sieve into a container that is easy to pour from.
5 min
5.
Divide custard evenly among ramekins; each one should be about three-quarters full. Carefully place filled ramekins in hot water bath.
5 min
6.
Bake custards for 25-30 minutes, or until they are just set (make sure not to overcook them-better under than over). Remove ramekins from water bath and place on a kitchen towel. Allow custards to cool for about 20 minutes, then refrigerate, covered, until thoroughly chilled. (Custards will keep up to 5 days in the refrigerator.)
30 min
7.
Reduce oven temperature to 300°. Line a rimmed baking sheet with parchment paper.
5 min
8.
Spread remaining 1/4 cup brown sugar into an even, thin layer on pan. Bake until sugar starts to dry out (about 5 minutes). Remove from oven, allow to cool, then roll sugar with a rolling pin to break it up into granules again. Set aside in an airtight container until you are ready to serve the crème brûlées.
15 min
9.
Sprinkle brown sugar evenly on tops of custards. Pass a kitchen torch over custards with quick swirling motions until sugar caramelizes.
10 min

Cooking Instructions

Preheat oven to 350°. Place ramekins in a roasting pan or other suitable ovenproof dish taller than the ramekins. Add hot water to pan until it reaches about three-quarters up sides of ramekins. Remove ramekins from water and place pan in oven (make sure there is no rack directly above it, so you'll have room to return filled ramekins to pan). Set ramekins aside.

10 min

In a saucepan, combine cream and tangerine zest. Over medium heat, warm cream to the scalding point, stirring occasionally.

10 min

In a medium bowl, lightly whisk together eggs and egg yolks. Whisk in 1/2 cup brown sugar and tangerine juice.

5 min

Pour egg mixture into cream, stirring constantly. Add 1/2 teaspoon salt and vanilla extract. Strain custard through a fine-mesh sieve into a container that is easy to pour from.

5 min

Divide custard evenly among ramekins; each one should be about three-quarters full. Carefully place filled ramekins in hot water bath.

5 min

Bake custards for 25-30 minutes, or until they are just set (make sure not to overcook them-better under than over). Remove ramekins from water bath and place on a kitchen towel. Allow custards to cool for about 20 minutes, then refrigerate, covered, until thoroughly chilled. (Custards will keep up to 5 days in the refrigerator.)

30 min

Reduce oven temperature to 300°. Line a rimmed baking sheet with parchment paper.

5 min

Spread remaining 1/4 cup brown sugar into an even, thin layer on pan. Bake until sugar starts to dry out (about 5 minutes). Remove from oven, allow to cool, then roll sugar with a rolling pin to break it up into granules again. Set aside in an airtight container until you are ready to serve the crème brûlées.

15 min

Sprinkle brown sugar evenly on tops of custards. Pass a kitchen torch over custards with quick swirling motions until sugar caramelizes.

10 min