Creme Caramel Tangelo, Jersey Milk and Wattle Seed - Chef Recipe by Christopher Bone

Ingredients

900 g Jersey milk
5 eggs
3 egg yolks
30 g wattle seed
100 g caster sugar

Tangelo caramel:

100 g tangelo juice reduction
225 g sugar

Method

Preheat oven to 160 C.

Roast wattle seed to a dark colour, grind and roast again until very nutty.

Add wattle seed to Jersey milk and bring to a scald.

Whisk eggs and sugar and rest for 30 minutes.

Pass hot milk through paper and temper milk to eggs.

Tangelo Caramel:

Reduce tangelo juice. Add to a pan and top with sugar, cook down until caramel forms.

Add to baking dish and set aside at room temperature for 5 minutes.

Top with egg mix and cook in a water bath at 160 C for 30 minutes to 1 hour, loosely covered with foil.

Check for a firm even wobble.

Remove cover and rest at room temperature in the water bath slowly. Check for cracking and then set in the fridge.

Demould and portion as required.