Tangelo Creme Caramel

• 3/1 cup sugar
• 1 None tangelo, cut into 6 round slices, ends reserved
• 1/4 cup milk
• 3/4 cup cream
• 1 tsp vanilla extract
• 4 None large eggs

1. Preheat oven to 350u0b0F. Grease six 3/4 cup ramekins and line bottoms with parchment paper.
2. Combine 3/4 cup sugar and 3/4 cup water in a medium saucepan. Stir over low heat until sugar dissolves. Bring to a boil, add tangelo slices and cook, without stirring, 8-10 minutes until toffee turns light golden. Place 1 tangelo slice in base of each ramekin. Pour toffee evenly into each ramekin over slice. Allow to set.
3. Place milk, cream, vanilla and reserved tangelo ends in medium saucepan. Bring to boiling point. Remove from heat and set aside for 5 minutes to infuse.
4. In a large bowl, whisk eggs and 1/4 cup sugar together until well combined. Gradually whisk in milk mixture. Strain into a separate bowl.
5. Pour custard mixture evenly into ramekins. Place in a large baking dish, adding enough hot water to dish to come halfway up sides of ramekins.
6. Bake 20-25 minutes, until set. Remove from baking dish and chill overnight. Unmold onto serving plates.

sugar, tangelo, milk, cream, vanilla, eggs

Taken from recipes-plus.com/api/v2.0/recipes/28206 (may not work)