|Double cream||1⁄4 Pint (150 Milliliter)|
|Vanilla flavoring||2 Drop|
|Caster sugar||45 Milliliter (3 Tablespoon)|
|Tangerine||1 , peeled and segmented|
|Orange flavored liqueur||4 Teaspoon|
1) Preheat the grill.
2) In a small saucepan, place cream and heat until almost boiling, and take off the heat.
3) Stir in the vanilla flavouring.
4) In a bowl, whisk together the egg yolks with 1 tablespoon of the caster sugar until light in colour.
5) Stream the cream slowly into the egg yolk mixture, stirring well.
6) Filter the mixture through sieve into the saucepan and simmer, stirring continuously for 10 minutes, or until the mixture coats the back of a spoon.
7) Place greaseproof paper over the saucepan and allow to cool for 20 minutes.
8) In the bottom of two 1/4 pint ramekins, place equally the segments of tangerine in the bottom.
9) Put 2 teaspoon of liqueur in each ramekin.
10) Transfer the cooled custard mixture evenly into the ramekins.
11) Wrap the ramekins with plastic film and place in the refrigerator for at least 3 hours or overnight.
12) Dredge the remaining sugar equally on the top of each ramekin.
13) Place the ramekins under a hot grill for 2-€”3 minutes until the sugar turns to a caramel.
14) Allow to cool for 15 minutes, then chill again for at least 2 hours.
15) Serve the brulee with short breads sprinkled with icing sugar.