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1/2 cup butter, softened (plus additional butter for ramekins)
1 lb. sugar
1/2 tsp. salt
14 egg yolks
2/3 cup all-purpose flour
3/4 cup fresh tangerine juice
1/4 cup fresh lemon juice
2 tbsp. finely grated tangerine zest
1 quart milk
16 egg whites
Powdered sugar, Pixie tangerine sections and tangerine leaves, for garnish
Preheat oven to 325 degrees. With a paddle, mix butter, sugar and salt in a mixing bowl. Add egg yolks, then flour, then juices and zest, then milk. In a separate bowl, whip egg whites to medium peaks. Fold egg whites into egg yolk mixture and mix with a whisk. Pour into eight 4-oz. buttered ramekins, filling to 1/8 inch from the top.
Place a towel on the bottom of a baking pan and set ramekins inside the pan. Pour water into the pan until it reaches about halfway up the sides of the ramekins, being careful not to spill water into the batter. Place the baking pan in the oven and cook for about 30 minutes or until the centers spring back and the tops are golden brown. Let stand in water for 10 minutes. Serve warm, garnished with powdered sugar, tangerine sections and tangerine leaves as desired.