Lemon And Honey Tangerine Gratins
Recipe from Tartelette
Lemon And Honey Tangerine Gratins:

Serves 4

1 1/4 cup milk
1/3 cup finely grated lemon zest
4 large egg yolks
1/2 cup sugar
1/4 cup all purpose flour
pinch of salt
3 Tb fresh lemon juice
1/2 cup heavy cream
1/2 cup cream cheese, at room temperature
4 honey tangerines (or 8 clementines or mandarins) peeled and cut into segments
14 cup brown sugar mixed with 1/4 cup white sugar for the top.

- Bring the milk and the zest to a simmer over medium heat. Remove from the heat and let stand to infuse for 10 minutes. Strain through a fine mesh sieve.
- Whisk the egg yolks with the sugar until pale yellow in a large mixing bowl. This can be done totally by hand. Add the flour and salt and whisk until just blended. Slowly add the warm milk to the egg mixture, whisking as you go along to prevent the eggs from curdling. Return the mixture on the stove and cook, stirring constantly over medium high heat until it becomes thick. Remove from the heat as soon as you see the first boiling bubbles on the surface. Pour the custard into a bowl, stir in the lemon juice and let cool to room temperature, whisking from time to time.
- Beat the cream with an electric mixer until soft peaks form, add the cream cheese and whisk until both are well combines. Add the whipped cream mixture to the cooled custard and fold gently to bring both masses together.
- Divide the tangerine segment among 4 dishes. Divide the custard mixture over each gratin dish. Sprinkle all evenly with the brown sugar/white sugar mixture and use a blow torch to caramelize the tops.
- If using the oven: preheat the oven to 425F and broil the custards 2 to 4 minutes depending on the strength of your oven.