5 egg yolks
½ C tangerine juice
½ C sugar
2½ C heavy whipping cream
½ C finely shredded tangerine zest
½ tsp salt
1 tsp vanilla extract
Mix eggs, yolks, tangerine juice, and ¼ cup sugar in a medium bowl until blended. In a medium saucepan,heat cream and zest over medium-low heat, stirring occasionally, until just about to boil. Remove from heat and let steep for 30 minutes. Reheat cream until almost boiling again; add hot cream to the egg mixture and little at a time, stirring constantly.
Add salt and vanilla to hot custard mixture; stir to combine. Pour custard through fine meshed strainer. Preheat oven to 350°.
Place 8 6-oz ramekins in a roasting pan and divide custard evenly (about ½ cup each). Add enough boiling water into roasting pan to come 3/4 up the sides of the ramekins. Cover pan with foil.
Bake until just set (about 20 minutes - check earlier as ovens differ). Remove custards from water bath and let cool about 20 minutes. Chill custards 4 hours.
Sprinkle 2 tsp sugar evenly over each custard. Use a kitchen blowtorch to melt and set sugar topping. Serve immediately.
If you have a gas broiler, the custard tops can be broiled, as close to the heating element as possible without touching. Not as good as with a blowtorch, but a suitable alternative.