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Orange & tangelo custards
Orange & tangelo custards
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Create cozy individual custard desserts for dessert in cooler weather with this simple recipe.
Ingredients:
  • Butter, to grease
  • 1 small tangelo
  • 42.00 gm fresh orange juice
  • 10.00 gm cornflour
  • 220g (1 cup) caster sugar
  • 2 egg yolks
  • 150ml thickened cream
Instructions:
  • Preheat your oven to 220°C. Gently coat four 7.5cm (base measurement) (150ml) ovenproof ramekins with a touch of butter to grease them.
  • Slice the tangelo in half. Cut one half into four 3mm-thick slices. Set aside the other half. Place one tangelo slice in the bottom of each ramekin.
  • Squeeze the juice from one half of the tangelo and mix 2 tablespoons of the juice with orange juice in a jug. Sprinkle cornflour over the juices and whisk until dissolved. Add half of the sugar, eggs, egg yolks, and cream, then whisk until well combined. Set the mixture aside.
  • In a medium heavy-based frying pan, add the remaining sugar. Heat over medium-high heat for 2-3 minutes until it caramelizes. Once moisture beads appear and the sugar starts to turn golden brown, stir a few times with a metal spoon until the sugar dissolves. Heat for an additional 15-20 seconds without stirring until the syrup turns golden.
  • Place the ramekins in a roasting pan and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Evenly distribute the caramel into each ramekin, followed by the custard. Bake in a preheated oven for about 16 minutes, or until the custard is just set.
  • Using a round-bladed knife, gently loosen the edges of each ramekin and unmold the contents into a bowl.

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