Mandarin Crème Brûlée, with Madeleines

Serve these DESSERTS with a plate of madeleines or sponge finger biscuits.

Ingredients

4	Mandarins (Main)
600 ml	Cream
5	Eggs, yolks (Main)
75 g	Caster sugar
4 Tbsp	Sugar, for caramelising the tops of the custards

Directions

1. Preheat the oven to 180 degC.
2. Grate the zest from the mandarins and set aside.
3. Squeeze the juice into a small bowl. In a saucepan heat the cream with the zest, then simmer for 3 minutes to allow the flavours to infuse.
4. Remove from the heat and set aside for 20 minutes.
5. Combine the egg yolks and 75g of caster sugar and beat until pale and creamy.
6. Add the mandarin juice. Strain the hot cream and stir it into the yolk mixture.
7. Return the custard to a low heat and stir continuously with a wooden spoon until it starts to thicken, whisking quickly when it does. This should take about 10-15 minutes.
8. Once the custard is almost set, remove from the heat and pour it into the 4 ramekins.
9. Stand the ramekins in a baking dish with enough water to come halfway up the sides.
10. Put the dish into the oven and bake for 20 minutes.
11. Remove the ramekins from the oven, allow to cool, then refrigerate for at least an hour before serving.
12. Divide the second measure of sugar and sprinkle evenly over the top of each custard.
13. Spray with a little water. Melt the sugar under a grill until it has caramelised to a rich golden brown.
14. Alternatively, use a kitchen blowtorch to achieve the same effect.