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Tangerine crème caramel

by Ada Parisi
5 min read
Crème caramel al mandarino: un dolce al cucchiaio che si prepara in 10 minuti e dal successo garantito. Cremosissima.

I know, monothematic or at least I might seem obsessed with tangerines. Before the CREME BRULEE MANDARIN, then the MANDARIN FROST, then the PARFAIT and now the Tangerine crème caramel. I can say? I'm rediscovering the taste of this winter fruit, until recently, was too sour for my liking. But tastes, you know, change, and today this asperity, In contrast to the sweetness of sugar, attracts me. The crème caramel is one of the most beloved sweet Italian cuisine and is open to different flavors.

And so I leave you the recipe, easy beginner-proof, These Tangerine crème caramel, but you can prepare and flavor even with orange, lemon or grapefruit even depending on your taste. Finally, If you don't like citrus, You can use this recipe simply as a basis for preparing a crème caramel vanilla. I recommend you prepare this dessert with a day in advance, because it gets better with each passing hour. It keeps well in the refrigerator for 3-4 days and has a wonderful scent and texture. Obviously, I would say also have a look at all my RECIPES DESSERT SPOON, greedy and simple, for inspiration. Have a nice weekend!

Crème caramel al mandarino: un dolce al cucchiaio che si prepara in 10 minuti e dal successo garantito. Cremosissima.


Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 4.7/5
( 3 voted )




250 grams caster sugar


1 litre of full cream milk
6 whole eggs
4 egg yolks
200 grams of caster sugar
a pinch of vanilla Bourbon
the zest of organic tangerines 8


For the caramel: put half the sugar in a small pot from the bottom often and cook over a very low heat, stirring with a spatula, until it has melted. Add the remaining half of the sugar and continue cooking until caramel dark blond. Pour the hot caramel, being very careful, into molds for crème caramel, they should be resistant to high temperatures because it must bake.

Tangerine crème caramel

Preheat oven to 160 degrees and prepare a baking sheet that contains all the molds for cake, cold water filling it up to 1 cm in height.

For the crème caramel, put in a saucepan the milk, vanilla and zest of tangerines. Bring to a boil, immediately turn off the heat and leave to infuse for at least 30 minutes. Then strain the liquid to remove the zests.

Place in a bowl the whole eggs and the egg yolks, combine the granulated sugar and stir everything with a spatula to mix the two ingredients. You don't have to mount them, but only mix. Pour in the milk flavored with Mandarin stirring with whisk by hand until mixture is smooth and fairly liquid.

Pour the mixture into the molds into which you put above the caramel, place them in the baking tray on the cold water and bake for an hour. Let them cool completely before putting them in the refrigerator. The crème caramel is preserved perfectly in the refrigerator, covered with plastic wrap, for 3-4 days. Before the Tin, leave it for 15 minutes at room temperature, then pass the knife between the cream and the stamp to facilitate the exit of the sweet. Serve with slices of peeled Mandarin alive, and Bon Appetit!

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Antonella March 17, 2017 - 16:06

Hi Ada!
Same problem as Lu…
Parfait apart, This is a wonderful idea to revisit and refresh a little’ The Crème caramel! It would be interesting with pink grapefruit!
Have a nice weekend! :-)

Ada Parisi March 17, 2017 - 16:10

I swear, next Friday will arrive the semifreddo. Today I wanted to post this because tangerines are finishing! And you, also I wish I feel comes with pink grapefruit!!!! ADA

Lu March 17, 2017 - 15:42

Hello, I can not open the page for the ingredients of hazelnut semifreddo. Thanks

Ada Parisi March 17, 2017 - 15:56

Hi Lu, I'm sorry, is from a little’ I have problems with the server and it is the second time leaving two recipes at once. The hazelnut semifreddo regularly comes out next Friday… you wanted to do it right this weekend?

Lu March 17, 2017 - 17:29

No, quiet…. I'll wait anxiously

Ada Parisi March 17, 2017 - 20:51



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