Mandarin cream is a simple and fragrant citrus custard, a variant of the classic custard with a delicate flavour, ideal as a spoon dessert or to fill cakes, pies, tartlets or profiteroles. A fresh and delicious cream prepared with yolks, milk, flour, starch and tangerine juice and zest. Excellent to be enjoyed hot, freshly made, but it is also perfect cold and firmer, especially if you want to use it to fill your preparations. Here’s how to prepare it perfectly.
FOR 4 PEOPLE
Ready in: 30 minutes
Calories in Mandarin cream recipe: 970
MILK 300 ml • 286 kcal
MANDARIN JUICE 250 ml
SUGAR 90 gr • 750 kcal
FLOUR 40 gr • 36 kcal
CORN STARCH 40 gr • 380 kcal
YOLK 3 • 63 kcal
MANDARIN PEEL as required
The calories refer to 100 grams of the product
How to prepare the tangerine custard
Grate the zest of the mandarins and set aside (1). Squeeze the tangerines and extract the juice (2). Put the egg yolks with the sugar in a bowl and whisk them with a hand whisk, or with a wooden spoon (3) until the mixture is light and fluffy. Add the sifted flour and cornstarch and mix, gradually adding the milk.
Add the juice and grated tangerine zest (4) and mix all the ingredients well. Pour the mixture into a saucepan, cooking over low heat, stirring constantly until a smooth and thick cream is obtained. Remove the cream from the heat and cover it with the contact film (5), so that the skin does not form on the surface, and let it cool. Your tangerine cream (Mandarin cream) is ready to be enjoyed immediately or used to fill your desserts (6).
If you do not want to use the contact film on the hot cream, there are two other methods to put into practice to prevent the skin from forming on the surface: you can sprinkle the hot cream with granulated sugar or add a slice of butter on the hot cream and turn the saucepan until the whole surface is shiny. Once cold, just mix the cream and use it for your preparations.
Alternatively, you can prepare the mandarin cream without eggs and without milk: prepared only with 300 millilitres of mandarin juice, 90 grams of sugar, 50 ml of water and 30 ml of cornstarch. Put the tangerine juice in a saucepan, add water, sugar and cook over low heat. As soon as the sugar has dissolved, add the cornstarch and mix until a thick cream is obtained.
You can keep the tangerine cream in the fridge for a maximum of 2 days, covered with cling film.