Radio New Zealand - Te Reo Irirangi o Aotearoa

Tangelo Creme Caramel

Chef: Al Brown as heard on Nine To Noon Monday 24 September 2007

Tags: desserts, puddings, caramel, tangelo

Serves 10 x 125ml Ramekins

Caramel

Ingredients

• 115gms caster sugar
• 5 Tbl water

Method

Combine sugar and water in a small saucepan. Cook over high heat until the caramel is a deep amber colour. Quickly pour and divide evenly into the ramekins.

Tangelo Custard

Ingredients

• 225ml tangelo juice (approx 4 tangelos)
• zest of 2 tangelos
• 700ml cream
• 150gm castor sugar
• 3 whole eggs
• 9 egg yolks

Method

Take the tangelo juice and place in a saucepan. Place on the heat and reduce by half.

Pour the cream, sugar and zest into another saucepan. Scold the cream over low heat.

Take a bowl and whisk together the whole eggs and yolks. Once combined, slowly whisk in the scalded cream and sugar, followed by the reduced tangelo juice.

Strain the custard through a fine sieve and pour into a jug. Fill the ramekins to approximately 2 cm from the top. Place in a covered warm water bath and cook in a 125°C oven until just set - check after 35 minutes.

Remove and chill for at least 4 hours, preferably over night.

Plating and Serving

Ingredients

• Tangelo Crème Caramels
• Soft whipped cream
• Tangelo segments for garnish

Method

On cold plates invert the crème camels on to each by running a sharp thin knife around the edge of the custards. Quickly tip upside down on the plate, give it a slight shake and voila!

Serve with a dollop of whipped cream and a few tangelo segments for good measure.

John Hawkesby’s wine suggestions

Riesling

Matua Regional Reserve Riesling
Greenhough 2006
Craggy Range Te Muna Road 2006