Recipe Archives->Desserts Pudding->Tangerine

 
Baked Tangerine Custard
(4  Servings)
 
2 large eggs
1 1/4 cups milk
2 tablespoons brown sugar
1 pinch salt
2 small tangerines
1/4 teaspoon ground cinnamon
 
Heat oven to 350 degrees.  Beat eggs in medium bowl to just blend;
stir in milk, sugar, and salt. Mix well, but do not beat until
foamy.  Strain through fine wire mesh sieve into a clean bowl.

Rinse tangerines and grate enough rind to make 1/2 teaspoon.  Add
grated rind to egg mixture.

Peel and section fruit; cut each piece in half, then arrange pieces
in four 6-ounce custard cups.  Gently pour egg mixture over fruit.
Rub cinnamon through a sieve to dust desserts evenly.

Set custard cups on a towel in a baking pan; pour boiling water
into pan to come halfway up sides of custard cups. Bake until just
set, about 25 minutes.

Remove custard cups from the water and cool on a rack.  Chill before
serving.

Printable version: tangerine.txt.