Creamy Tangerine Custard
Cook Time Passive Time
3minutes 2hours
Cook Time Passive Time
3minutes 2hours
Ingredients
Instructions
  1. Whisk together first 3 ingredients in a 3-quart heavy saucepan.
  2. Whisk in tangerine juice until smooth.
  3. Remove 1 (2-inch) strip of peel from tangerine, using a vegetable peeler, and add to pan.
  4. Bring to a boil over medium-low heat, stirring occasionally; boil, stirring constantly, 1 minute or until mixture is thick and bubbly.
  5. Remove pan from heat.
  6. Whisk eggs until frothy.
  7. Gradually whisk 1/4 cup hot juice mixture into eggs; add egg mixture to remaining hot juice mixture, whisking constantly.
  8. Return to heat, and cook, stirring constantly, 2 minutes or until thickened.
  9. Transfer mixture to a medium bowl; stir in butter and extract until butter is melted. Discard peel.
  10. Place heavy-duty plastic wrap directly onto warm custard (to prevent a film from forming); chill 2 hours. (Mixture will thicken as it chills.)
Recipe Notes

Garnishes: any citrus slices or mandarin, mintÂ