Photo: Natalie Boog
- 240ml mandarin juice
- 160g egg yolks
- 60g caster sugar
- 400ml pouring cream
- 2 mandarins, peeled and membrane removed from segments
- 1 tbsp icing sugar
- Extra caster sugar
Heat oven to 115C. Reserve 40ml mandarin juice. Heat remaining juice and reduce to about 20ml, reserve. Whisk yolks and sugar together in a bowl. Stir in reduced juice and reserved fresh juice. Bring cream to the boil then pour into the yolk mixture and combine well.
Pour into 4 x 150ml-capacity ramekins. Place in a water bath and cover with foil. Bake in the oven for 1 hour or until just set. Remove and allow to cool before refrigerating.
Mix mandarin segments and icing sugar together and allow to sit a few minutes.
Evenly cover tops of brulees with a thin layer of caster sugar. Caramelise under a very hot grill or with a blowtorch until a deep golden brown.
Serve with mandarin segments on the side.
- Cuisine - French
- Course - Dessert