Creme Caramel Tangelo, Jersey Milk and Wattle Seed - Chef Recipe by Christopher Bone

Creme Caramel Tangelo, Jersey Milk and Wattle Seed - Chef Recipe by Christopher Bone


Ingredients

900g Jersey milk
5 eggs
3 egg yolks
30g wattle seed
100g caster sugar

Tangelo caramel:

100g tangelo juice reduction
225g sugar

Method

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.

Recipe provided by Victor's Place


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