Tangerine Crème Caramel - James Martin Chef

Ingredients

• 150g caster sugar
• 2 tbs water
• 500ml milk
• 1 knob tangerine root
• 3 large eggs
• 2 egg yolks
• 100g caster sugar
• 1 tsp vanilla pod seeds removed
• 4 tangerines, peeled
• 2 star anise
• 3 whole cloves
• 2 bay leaves
• 100ml water
• Heat the sugar and water with a squeeze of orange juice to make the caramel spoon into dishes.
• Heat the oven to 130°C
• Heat the milk tangerine root and the vanilla whisk into the eggs and sugar then ladle onto the caramel, place into a bain-marie and bake for 45 minutes. Remove from the oven and chill.
• For the tangerines, pop everything into the caramel pan, bring to the boil, then leave to cool and infuse.
• To turn the crème caramels out loosen the edges with a sharp knife onto plates, spoon the tangerines on the side.