Tangerine Creme Brulee

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More

Ingredients Nutrition


  1. Heat the cream and half n half just to the simmer.
  2. Remove the zest from the tangerine and place it in the cream.
  3. Let it steep for about 1/2 hour.
  4. 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.
  5. 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.
  6. Chill completely.
  7. Sift the brown sugar and place a light coating over each ramekin.
  8. Either place under your broiler or, in my case, I use my propane torch until the sugar has melted.
  9. * I usually halve this recipe since we are two.
  10. If a make it any larger than this recipe (which really only serves 6 with my size ramekins) I will add an extra yolk.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a