Burnt mandarin cream is a dessert that combines the classic smoothness and creaminess of a burnt cream with the fresh, citrusy aroma of the mandarin. This sweet treat has its roots in the European tradition of custards and crème brûlée, to which it adds a tropical touch thanks to the mandarin, a very popular fruit in Latin American countries.
In different countries in the region, this recipe can be found under names such as "mandarin custard", "mandarin Catalan cream", or simply "citrus burnt cream". The incorporation of citrus fruits like the mandarin or orange gives it a more refreshing and light profile, ideal for warm climates and family celebrations.
Its origin dates back to the European influence brought during colonization, where traditional recipes were adapted with local ingredients, like the mandarin, which is abundant in the area. Today, it is a highly appreciated dessert for its delicate balance between sweet, creamy, and acidic.
How to prepare Burnt Mandarin Cream
Heat the cream and the half-and-half just until they come to a simmer.
Remove the zest from the mandarin and place it in the cream.
Let it steep for about half an hour.
Squeeze about one tablespoon of juice.
Whisk the egg yolks until they are pale and pour the hot cream over them while whisking the entire time.
Add the vanilla and strain the mixture through a fine-mesh sieve.
Fill the ramekins with the mixture, place them in a large baking pan, and fill the pan with hot water to a depth of 2.5 cm (1 inch).
Bake for about 40 minutes at 150 degrees Celsius (300 degrees Fahrenheit) or until the custards are set.
They will continue to cook after being removed, so they may still have a slight jiggle in the center.
Refrigerate completely.
Sift the brown sugar and place a light layer on top of each ramekin.
Place them under the broiler or, in my case, I use a propane torch until the sugar melts.
I usually cut this recipe in half since there are two of us.
If I make this recipe larger, I add an extra egg yolk.
