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Gratin of tangerine
Preparation info
- Yield:
12
Servings - Difficulty
Easy
Appears in
Published 2009
Ingredients
| Oz | Grams | Each | Name of ingredient | Baker’s percentages |
Method
- Place 12 small shallow round gratin dishes, each measuring about 2 inches in diameter by ¾ inch deep, on a half-sheet pan.
- Place 4 tangerine segments in each.
- In a medium-sized bowl, without aerating, combine the heavy cream, the egg yolks, vanilla, and sugar.
- Place the sheet pan on the middle rack of the oven.
- Pull the rack halfway