Home » Tangerine Crème brulée

Tangerine Crème brulée

by Ada Parisi
5 min read
Crème brulée al mandarino

Today's recipe creme brulee mandarin, or how to put together two things that already, from Sun, are perfect: creme Brulee and tangerines. The recipe for this dessert is as simple you can imagine: It is prepared in 5 minutes, In addition to cooking, and once brought to the table will give you a round of applause to open stage. The combination of sweetness and creaminess of the base, citrus scents of Tangerine, with its crisp acidity and fresh pulp and Caramelized sugar crust will amaze you. If you love mandarins how much I love them myself, Also have a look at all my RECIPES WITH MANDARIN and of course my RECIPES DESSERT SPOON, for inspiration.

I'm sure the creme brulee mandarin become one of your favorite dessert for special occasions. By the way is also beautiful to see, with sugar and burnished Orange tangerines: makes for happiness. Prepare with your kids, You can safely let him mix the sugar with the egg yolks while you watch the cream on fire. You'll have fun doing it and even more so eating it. Remember the difference between creme Brulee and creme Brulee: the first is prepared only with egg yolks, sugar, cream and milk and then cooked in oven in water bath until it thickens, the second involves the use of a starch to thicken and cooking in a pan, on the fire. I strongly prefer the consistency of creme Brulee, Let me know what you think. Good day to all.

Crème brulée al mandarino


Portions: 10 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


800 ml of cream
180 grams of egg yolks
130 grams caster sugar
90 milliliters of fresh whole milk
the zest of four to five organic mandarins (Depending on the size)
brown sugar to caramelize the sweet
the flesh peeled in vivo by 3-4 mandarins


Preheat the oven to 140 degrees static. Put the egg yolks and caster sugar in a bowl and mix with a spoon until mix. No need to whip with whips, just mix. Pour the cream into a small Pan, milk and finely grated zest of tangerines and bring to a boil, then pour the mixture quickly stir eggs with a spatula-wire. Pour the cream into the molds, filling them nearly flush.

Put the ramekins in a baking pan and fill with cold water up to 2/3 in height: Bake in the oven until, gently touching the cream with a fingertip, the surface will resist but the cream will still be flickering. Start checking after about 20-30 minutes depending on the size of the containers that you used: the less cream there is, first Cook.

Allow to cool and keep the cream in the refrigerator, covered with plastic wrap. Before serving, DAB the surface of the cream from any drops of water (can be formed in a wet environment such as refrigerator) and sprinkle with brown sugar, then caramelize with cannellino. If you don't have it, You can preheat the oven at maximum temperature grill function and put the cream under the grill for two minutes, until the sugar will caramelize. Place on the cocotte some raw peeled Mandarin wedge and serve immediately. Bon appétit!

You tried this recipe?
If you liked tagging me on Instagram @sicilianicreativi


You've already seen these recipes?


Hedwig February 13, 2016 - 14:49

Obscene question to a chef,….. can I cook in a double boiler on the stove I the bakery that makes the tantrums… Hiiii good weekend

Ada Parisi February 13, 2016 - 15:09

Hi dear, honestly I've never done this before. The limit you may try it on low heat, with a spread flame so as not to concentrate the heat, putting 3-4 sheets of parchment paper on the baking tray on which rest the cocotte. Then covering everything with aluminum to create an oven effect. But you must check very often because it risks that the cream sets too, especially on the bottom if you try let me know, We may find an alternative method of cooking. I embrace you. ADA.

Franca February 12, 2016 - 15:04

Wonder and riot of colors; is also perceived the scent! Amazing.

Ada Parisi February 12, 2016 - 15:10

Thanks Franca! SA di Sicilia, the mandarins were our! Big hugs, ADA


Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.