Dried Tangerine Peel French Caramel Custard

Ingredients:

2 grams of aged tangerine peel, 68 grams of egg yolk, 30 grams of white sugar, 150 grams of cream,
100 grams of milk, 1 tablespoon of sugar (for caramel)

Instructions:

1. Cut the tangerine peel into thin strips. Boil the cream, white sugar, and tangerine peel strips together. When it starts to boil, turn off the heat and cover with a lid for 30 minutes.

2. Mix the egg yolk and milk together, then pour it into the soaked tangerine cream and stir well.

3. Pour the egg and milk mixture into a heatproof baking dish, place it in a water bath, and put it in a preheated oven at 170 degrees for 13 minutes. Depending on the thickness of the dish, check if the custard has set before removing it. Once set, take it out to cool, then place it in the refrigerator until completely frozen.

4. Once the French custard is completely cooled, sprinkle white sugar on top and use a torch to caramelize it. You can use crushed tangerine peel for decoration before serving.