6
MAKES
TANGELO CRÈME
CARAMEL
12
MAKES
INGREDIENTS
- 3⁄4 cup caster sugar,^
plus 1⁄4 cup extra - 3⁄4 cup water
- 1 tangelo, cut into 6 x 4mm
thick slices, ends reserved - 11⁄4 cups milk
- 3⁄4 cup cream
- 1 tsp vanilla extract
- 4 eggs
METHOD
1 Preheat oven to moderate,
180°C. Place six 3⁄4 cup-capacity
greased ramekins in a large
baking tray lined with a tea
towel. Line ramekin bases
with rounds of baking paper.
2 Combine sugar and water
in a medium saucepan. Stir
over a low heat until sugar
dissolves. Bring to the boil.
3 Add tangelo slices and cook,
without stirring, 8-10 minutes
until toffee turns light gold.4 Using tongs, place 1 tangelo
slice in base of each ramekin.
Pour toffee evenly among
each ramekin. Allow to set.
5 Meanwhile, place milk,
cream, vanilla and reserved
tangelo ends in medium
saucepan. Bring to boiling
point. Remove from heat and
set aside 5 minutes to infuse.
6 In a large heatproof bowl,
whisk eggs and extra sugar
together until well combined.
Gradually pour in strained milk
mixture, whisking to combine
and form custard. Strain into
a large jug. 7 Pour custard
mixture evenly among the
ramekins. Place in baking dish.
Add enough water to dish
to come halfway up the sides
of the ramekins. 8 Bake 20-25
minutes until set. Remove
from dish and chill overnight.
Unmould onto serving plates.MANDARIN & PISTACHIO
FRIANDS
INGREDIENTS
- 11⁄2 cups icing sugar, sifted
- 1 cup pistachio nuts,^
finely ground - 1⁄2 cup plain flour, sifted
- 185g butter, melted
- 2 tbsp mandarin juice
- 1 tsp mandarin zest
- 6 egg whites
- 12 mandarin segments
- Icing sugar, for dusting
METHOD
1 Preheat oven to moderate,
180°C. Generously greasea 12-hole friand pan. 2 In a large
bowl, combine icing sugar, nuts
and flour. Add butter, juice and
zest. Mix to combine. 3 Lightly
whisk egg whites, then fold
through pistachio mixture.
Spoon evenly into recesses.
4 Top each with a mandarin
segment. Bake 15-20 minutes
or until cooked when tested.
5 Cool in pans for 5 minutes
before transferring to a wire
rack to cool completely. Dust
with icing sugar to serve.
COMPILED BY CAPUCINE YEOMANS RECIPES BY JENNENE PLUMMER PHOTOGRAPHS BY ROB SHAW @ BAUER SYNDICATION Store in an airtight container.
TIP
Remove baking
paper from upturned
crème caramels before
serving. Serve with
some softly whipped
cream. Yum!TIP
You’ll need
about three medium
mandarins for this
recipe. If unavailable,
substitute for
oranges.