Tangerine Almond Crème Brûlée

Ingredients

2 cup / 500 ml

evaporated milk

3/4 cup / 175 g

Naturegg Simply Egg Whites , well shaken

1/4 cup / 50 ml

granulated sugar

1/2 tsp / 2 ml

finely grated tangerine or orange rind (use a microplane)

1/4 tsp / 1 ml

pure almond or vanilla extract

Topping:

3 tbsp / 45 ml

granulated sugar

pinch

ground cinnamon

Directions

1. Preheat oven to 350°F (190°C). Place 6 - 1/2 cup ramekins into a 13” x 9” baking pan; set aside.

2. In a bowl with pour spout or 4-cup (1 L) glass measuring cup, whisk together milk, egg whites, sugar, tangerine rind and almond extract. Strain mixture; let stand for 5 minutes. Pour mixture evenly among ramekins, place baking pan into preheated 350ºF (180°C) oven. Fill pan halfway up the sides with boiling water. Bake for about 25 minutes or until sides are set and centre is still jiggly.

3. Carefully remove pan from oven and using tongs lift each ramekin out of the water; place on cooling rack. Let cool for about 2 hours or until room temperature. Cover and refrigerate ramekins for at least 4 hours or until cold.

4. Topping: In a small bowl, stir together sugar and cinnamon. Using paper towel, gently pat moisture off top of each brulee. Evenly sprinkle 2 tsp of the mixture over top of each creme brulee. Holding kitchen torch about 3 inches from custard, caramelize sugar moving back and forth until sugar is melted and light golden brown. Serve immediately or refrigerate for up to 4 hours to chill custard again. You can keep custard (without brûlée topping) covered and refrigerated for up to 2 days.

Tips

1. Replace brulee topping with 2 tbsp (30 mL) toasted sliced almonds.

2. If you don't own a kitchen torch, preheat broiler to High and set the rack to the highest position. Place cups on a baking sheet. Broil custards, with the oven door open and turning the sheet often until sugar is evenly caramelized.

3. Use a microplane to grate the tangarine zest.

4. If you want it really rich and creamy swap out the milk for 35% cream