What’s the most classic favourite dessert for so many people? Crème brulée! This classic French dessert feature on so many menus, especially during the winter months. It’s a crowd pleaser for sure and something else that’s really great about crème brulée is that it can be prepared a day or two in advance and simply finished before serving.
Crème brulée with chocolate is an even tastier crowd pleaser, so I prepared a rich and velvety custard, added a couple of tablespoons Nutella, and baked it in hollowed out tangerines. How’s that for an explosion of flavour. The tangerines hollow out quite easily and the flavour is infused into the custard. This is one mighty delicious dessert!
This idea would work well for serving chocolate mousse, fruit salad and even panna cotta. It looks so nice and although effort is minimal, your guests will be highly impressed.
Take care when melting the sugar before serving the brulées to not burn the tangerine peel too much. It catches alight fairly easily. Start off with a smallish flame and if need be, open the gas up a little more until it’s sufficient to caramelise the sugar on top. It needs to happen fairly quickly, as you don’t want to heat the actual custard too much and spoil the dessert. Just a little practice and you’ll be a pro in no time!