Mandarin Creme Brulee
4 servings
80 minutes
Mandarin crème brûlée is a refined treat inspired by classic French desserts and refreshed with bright citrus notes. The creamy texture of the custard, highlighted by a soft vanilla aroma, harmoniously blends with the rich flavor of mandarin, adding a playful tartness to the sweetness. The delicate cream is baked in a water bath and then chilled to achieve perfect density. Before serving, it is caramelized to form a crispy caramel crust that contrasts with its silky inner layer. This dessert is the perfect choice to conclude an exquisite dinner; it will delight gourmets and add elegance and a festive atmosphere to any table.
1
Whisk the yolks with brown sugar and vanilla extract, then add mandarin juice.
- Egg yolk: 1 piece
- Brown sugar: 40 g
- Vanilla extract: 1 teaspoon
- Mandarin juice: 20 ml
2
Mix the cream with finely grated tangerine zest, heat almost to boiling, then slowly pour it into the yolk mixture in a thin stream while gently stirring.
- Heavy cream 35% fat: 280 ml
- Mandarin zest: 3 tablespoons
3
Pour the cream into jars or small molds.
4
Place the jars in a deep baking tray, carefully fill the tray with hot water up to the middle of the jars, and send the tray to an oven preheated to 120 degrees for 60-70 minutes.
5
Cool the ready crème brûlée and refrigerate for 3 hours to set.
6
Before serving, caramelize our cream: sprinkle with sugar mixture and place in a preheated oven on the 'grill' mode for 1-2 minutes.
- Sugar: 70 g
- Icing sugar: 30 g
