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    Cinnamon Crème Caramel with Clementine Salad

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    Cinnamon Crème Caramel with Clementine Salad

    • Preparation time: 45 minutes
    • Cooking time: 30 minutes, plus chilling
    • Total time: 1 ¼ hours, plus chilling 60 minutes 15 minutes

    Serves: 6


    • 8 clementines
    • 2 cinnamon sticks, halved
    • 500ml whole milk
    • 150g granulated sugar
    • 150ml boiling water
    • 2 whole eggs plus 4 egg yolks
    • 100g caster sugar
    • 3 tbsp Cointreau


    1. Preheat the oven to 150°C, gas mark 2. Pare the zest from 2 clementines. Put the zest in a pan with the cinnamon and milk. Bring to boiling point, remove from the heat and leave to infuse.
    2. Put the granulated sugar and water in a heavy-based pan over a low heat. Stir until the sugar dissolves. Boil until it is a golden caramel. Divide between 6 x 150ml ramekins.
    3. Lightly whisk the eggs and yolks with the caster sugar. Then mix in the infused milk to form a custard. Strain into a jug. Set aside for 15 minutes.
    4. Put the ramekins in a roasting tray. Skim any froth from the custard before pouring into the ramekins. Add enough boiling water to come 2/3 up the side of the ramekins. Bake for 30 minutes until just set. If they still look quite wobbly, leave in the tray (out of the oven) for 5 minutes. Remove. Chill for at least 6 hours.
    5. Cut the pith and skin from the clementines. Slice out the segments from between the casings into a bowl. Mix in the Cointreau. Set aside.
    6. To serve, dip the base of each ramekin in hot water for 10 seconds, run a knife around the edge of each, put a plate over the top and invert. Serve with the clementines.

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