Tangerine season is back! Why not try this original creme brulee? Success is guaranteed

Cut the ends of the clementines and then cut them in half and finally squeeze them to get the juice (or remove the inside with a spoon, mix well and put it in a batter to get the juice). Reserve the clementines emptied.
For the making of the cream:
Separate the yolks from the whites, store the egg yolks in a container, add the corn and mix well.

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