Ingredients

3 cups heavy cream
1/4 cup half and half
6 tablespoons sugar
6 egg yolks
2 tsp vanilla extract
1/2 cup light brown sugar
1 tangerine (or orange)


Method

Heat the cream and half n half just to the simmer.
Remove the zest from the tangerine and place it in the cream.
Let it steep for about 1/2 hour.
Squeeze in about 1 tablespoon of the juice.
Beat the egg yolks until light and pour the hot cream over them whisking the entire time.
Add the vanilla and strain the mixture though a fine sieve.
Fill ramekins with the mixture, place them in a large baking dish and fill the dish with hot water to a depth of 1 inch.
Bake for about 40 minutes at 300 degrees or until the custards are set.
They will continue cooking after you remove them, so they can still have a small amount of movement in the center.
Chill completely.
Sift the brown sugar and place a light coating over each ramekin.
Either place under your broiler or, in my case, I use my propane torch until the sugar has melted.

Serves : 6 -8 servings


Orginal source of the recipe - http://www.ammas.com