December 22, 2018
1Preheat the oven to 320 degrees.
3Heat the cream in a medium-sized pan over low heat and add vanilla extract.
4Add the zest of 1 small orange, tangerine, or mandarin.
5Meanwhile, place 6 ramekins in a large cake pan and surround ramekins with cold water and put in the oven to warm the ramekins.
6Combine egg yolks and sugar, whisking for a few minutes. Slowly pour in the warm cream while whisking to prevent creating lumps. Continue until all the liquid is combined with the egg yolks and sugar. Set aside.
7Slice cherimoya into halves and use a spoon to scoop out the fruit. Press the cherimoya through a fine sieve to remove black seeds and end with a smooth puree.
8Combine the cherimoya puree with the cream mixture.
9Remove the ramekins from the oven (leaving the water bath around them) and add the creamy cherimoya mixture evenly across the ramekins.
10Bake the ramekins inside of the water bath for about 45 to 1 hour. They are ready when they wiggle like jello.
11Take ramekins out of the water bath and place (covered) in the refrigerator to cool for a few hours.
12Add sugar to the top of the cream gently burning to create a caramelized layer. TOP TIP: Don’t add sugar to all of the ramekins at once. The sugar will get wet by absorbing the custard, turning the top black instead of golden brown.
13Serve and enjoy!
1 1/2 cup cream
1 tsp vanilla extract
Zest of cara cara orange, tangerine, or mandarin
100 gram sugar zest of 1 clementine
4 egg yolks cane sugar