Pixie Tangerine and Fennel Pots de Creme – Recipe
makes about 10 small ramekins
Ingredients:
500 ml milk
500 ml heavy cream
Zest of 6 pixie tangerines or 3 regular ones
Zest of 1 lemon
1 cinnamon stick
1 tsp fennel seeds, crushed
3 eggs
3 egg yolks
175 grams sugar
Instructions:
Heat the milk, heavy cream, zest, cinnamon and fennel seeds. Steep for about 10 minutes.
Whisk the eggs, egg yolks and sugar together in a bowl. Temper in the hot liquid. Strain through a fine sieve.
Pour the custard into ramekins. Place ramekins on a baking tray. Bring the tray to a preheated 300F oven. Pour hot water in the baking tray about 1” high. Bake the pots de creme until set. Time will vary depending on the size of the ramekin.
Let them cool and refrigerate them for up to 3 days. We seem to like them best at room temperature but that might be just us.
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