Mandarin Creme
250-300g mandarin juice or Clemengold juice
50g raw sugar
30g cornflour

Creme brûlée
400g whipping cream
70g granulated sugar
1 tsp vanilla extract
275g eggs (about 5 extra large eggs)
Grated chocolate and mandarins for decoration

  • Mandarin Creme. Place juice, sugar and cornflour into TM bowl. Cook 8 min/80°C/speed 4.
  • Scrape down sides of the bowl and blend 30 sec/speed 8 until very smooth.
  • Carefully spoon into small glasses keeping the glass at an angle. Repeat with the remaining glasses and mixture keeping the glasses at the same angle. Refrigerate for about 4 hours until set.
  • Creme brûlée. Place all ingredients except for chocolate and mandarin slices into TM bowl. Blend 1 min/speed 3.
  • Cook 15 minutes/90°C/speed 4. Carefully pour into glasses and keeping glasses upright, refrigerate overnight.
  • Decorate with sliced mandarin and grated chocolate.

Cooks’s notes

  • You may grate a few thin slices of mandarin peel in your TM before adding the juice and sugar to make the mandarin.
  • Strain before using.
  • Use fresh mandarins or Clemengolds and juice them yourself.
  • If using heat-proof clear glass or ramekin dishes, just before serving, sprinkle with raw castor sugar and heat with a chef’s blowtorch.
  • Make the cream first in the Thermomix, refer to recipe of the week 19/2016. Use the warm cream for the Creme brûlée.
  • Serve with almond biscotti.

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Mandarin Creme cups with Creme Brûlée