Tangerine Crème Brûlée

Preheat oven to 350°. Place ramekins in a roasting pan or other suitable ovenproof dish taller than the ramekins. Add hot water to pan until it reaches about three-quarters up sides of ramekins. Remove ramekins from water and place pan in oven (make sure there is no rack directly above it, so you'll have room to return filled ramekins to pan). Set ramekins aside.

In a saucepan, combine cream and tangerine zest. Over medium heat, warm cream to the scalding point, stirring occasionally.

In a medium bowl, lightly whisk together eggs and egg yolks. Whisk in 1/2 cup brown sugar and tangerine juice.