900g Jersey milk
5 eggs
3 egg yolks
30g wattle seed
100g caster sugar
Tangelo caramel:
100g tangelo juice reduction
225g sugar
Preheat oven to 160 C.
Roast wattle seed to a dark colour, grind and roast again until very nutty.
Add wattle seed to Jersey milk and bring to a scald.
Whisk eggs and sugar and rest for 30 minutes.
Pass hot milk through paper and temper milk to eggs.
Tangelo Caramel:
Reduce tangelo juice. Add to a pan and top with sugar, cook down until caramel forms.
Add to baking dish and set aside at room temperature for 5 minutes.
Top with egg mix and cook in a water bath at 160 C for 30 minutes to 1 hour, loosely covered with foil.
Check for a firm even wobble.
Remove cover and rest at room temperature in the water bath slowly. Check for cracking and then set in the fridge.
Demould and portion as required.
