Mandarin crème caramel

Mandarin crème caramel

By
From
Moorish
Serves
8
Photographer
Mark Roper

Sweet mandarins add a delicious perfumed dimension to this satiny smooth, thickly luscious crème caramel. We like to serve them with tangy mandarin segments, lime wafer biscuits for crunch, and perhaps some softly whipped cream.

Caramel

Ingredients

Quantity Ingredient
100g caster sugar
120ml mandarin or orange juice

Custard

Quantity Ingredient
2 mandarins, zested
50g sugar and 100 ml water, to make a syrup
300ml pure cream
200ml mandarin juice
50ml brandy
50ml cointreau
6 egg yolks
2 eggs, whole
100g caster sugar

Method

  1. To make the caramel, first heat the sugar with half the fruit juice until it dissolves. Bring to the boil, lower the heat and simmer until it thickens and darkens to form a caramel. Remove from the heat and add the remaining cold juice. Stir well and allow to cool.
  2. To make the custard, blanch the mandarin zest in boiling water twice, then place it in a saucepan with the sugar syrup, bring to the boil and simmer for 5 minutes. Strain off the syrup and tip the zest into the cream. Put the cream in a saucepan and bring it to the boil. Then remove from the heat and allow to cool and infuse with the mandarin zest for about 20 minutes.
  3. Meanwhile, put the mandarin juice, brandy and Cointreau in a saucepan, bring to the boil and then simmer until reduced by twothirds to about 100 ml.
  4. Preheat the oven to 150°C.
  5. Return the cream to the heat and bring to the boil. Put the egg yolks, eggs and sugar in a large bowl and whisk well to combine. Pour on the boiling cream and whisk briefly. Now pour on the reduced mandarin juice and mix in well.
  6. Pour a little caramel into 8 x 100 ml capacity ramekins You just need enough to coat the bottom and reach about 0.5 cm up the sides. Carefully strain the custard through a sieve into the moulds and place in a baking tray. Pour hot (but not boiling) water into the tray to come about halfway up the sides of the moulds. Cover the caramels loosely with a sheet of foil and place in the centre of the oven to bake for 45–60 minutes. The caramels should be soft, glossy and a little wobbly looking when ready. Leave to cool before refrigerating. Invert onto serving plates and serve with your choice of accompaniments.
Tags:
Malouf
Greg
Lucy
Moorish
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