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    Tangerine and Marcona Almond Crème Brûlée

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    Tangerine and Marcona Almond Crème Brûlée

    Written by George Harrison, and performed on The White Album, 'Savoy Truffle' is a paean to his friend Eric Clapton’s enduring fondness for chocolate. Indeed, the song’s title, and many of the lyrics derive, not from LSD-inspired flights of fancy, but from the confections found in a Mackintosh’s Good News assortment. Ginger Slings and Pineapple Hearts were considered quite the height of sophistication in the heady days of 1968. This recipe pays its respects to two of the chocolates mentioned in the song: Montelimar and Creme Tangerine.

    • Preparation time: 15 minutes, plus steeping and cooling
    • Cooking time: 40 minutes
    • Total time: 55 minutes, plus steeping and cooling 55 minutes

    Serves: 6


    • ½ Tangerine, juice and finely grated zest
    • 1 vanilla pod, split and scraped
    • 100g Marcona almonds, ground
    • 500ml double cream
    • 100g caster sugar
    • 6 egg yolks
    • 3 tbsp unrefined granulated sugar


    1. Steep the tangerine zest, the vanilla pod with its seeds and the almonds in the cream and tangerine juice for 1 hour.
    2. Preheat the oven to 140°C/gas 1. Put the cream mixture in a pan, bring to the boil and simmer for 5 minutes.
    3. Beat the caster sugar and egg yolks together in a large bowl. Strain the cream over the eggs (discard the solids); return this to the pan on a low heat, stirring until it thickens. Put 6 ramekins into a roasting tin. Strain the custard and fill the ramekins three-quarters full. Pour boiling water into the tray to come two-thirds of the way up the ramekins.
    4. Bake for 30 minutes until just set. Take out of the water and cool a little. Sprinkle the granulated sugar over each. Caramelise under a hot grill.

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    Drinks recommendation

    A light port will slip down nicely. Serve it chilled.


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    3 stars