Tangerine cream

@cookandtravelspain brings us this delicious Tengerine cream in Catalan cream style. An ideal dessert to complement any lunch or dinner with a rich touch of delicious tangerines, and also, quick and easy to prepare. IT IS INCREDIBLE!



  • 5 tangerines
  • 4 eggs
  • 500 ml of milk
  • 100 gr. of sugar
  • 12 gr. cornstarch

Step by step :

Wash the tangerines well, grate the peel and reserve. Cut them in half and squeeze the juice, then filter it. Stripe
In a small bowl, dissolve the cornstarch in a little milk. Stripe
Pour the rest of the milk into a saucepan, add the zest and juice of the tangerines and bring to a boil over medium heat. Stripe
Meanwhile, in another bowl, beat the egg yolks with the sugar. Add cornstarch to the mixture and mix. Stripe
Once the milk boils, turn off the heat and add the mixture of egg yolks, sugar and cornstarch to the milk. Stripe
Return the saucepan to the heat and, stirring constantly with a wooden spoon, cook over low heat until the cream begins to thicken. Stripe
Distribute the cream in shallow containers. Let cool to room temperature, then put in the fridge to harden for at least 2 hours. Stripe
When ready to serve, sprinkle the cream on top with a layer of sugar. Get the crispy touch with the blowtorch, to caramelize the sugar until you get a crispy golden crust. Enjoy! Stripe
Tangerine cream

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