ClemenGold^® Crème Caramel

Method:

1. Preheat your oven to 170°C. Add the sugar and water to a pan, give it a gentle swirl (no stirring), and heat on low until the sugar melts and turns golden. Pour into 6 ramekins.
2. Warm the milk in a saucepan (don’t let it boil). In a separate bowl, whisk the eggs, yolks, vanilla, ClemenGold mandarin zest and caster sugar together. Slowly pour the warm milk into the egg mix, whisking as you go.
3. Divide the custard between the ramekins. Place them in a deep baking tray and pour in boiling water so it comes halfway up the sides. Bake for 40 minutes.
4. Let the ramekins rest in the hot water for 10 minutes after baking, then remove. Cool at room temperature for 20 minutes, then chill for at least 4 hours or overnight.
5. To serve, run a knife around the edge of each ramekin to loosen, then tip onto a plate or serve as is.