Carrot-Clementine Creme Brulee with Oats
Peel carrot and finely grate. Peel the clementine, taking care to remove all white skin. Cut the clementine into segments. Set 4 beautiful segments aside, cut the rest into small pieces and place pieces into 4 oven-proof ramekins.
Preheat the oven to 150°C (approximately 300°F).
Cut vanilla bean in half lengthwise with a knife. Bring the cream, milk, vanilla seeds and vanilla pod to a boil and let infuse for about 10 minutes. Whisk egg yolks with the sugar thoroughly and gradually stir in the hot cream milk. Stir in grated carrot and remove the vanilla pod. Pour cream over clementines and place ramekins in a baking dish or a deep baking sheet. Pour enough hot water into baking dish to immerse the ramekins about 2/3. Bake until thickened, about 45 minutes. When set, remove from the oven and refrigerate at least 2 hours.
Top with the reserved clementine segments and sprinkle with brown sugar and oats. Caramelize with a torch and serve.