Tangerine Cream (Mandarin Custard)

Wandering through the fabulous cooking blogs we have just a mouse click away, back in March I landed on Gemma's blog, "La cuina de casa". Funnily enough, I think I met Gemma at a bloggers' dinner in Barcelona, though I can't be sure because there were a lot of us and she wasn't one of the people I talked to most.

Serves: 4 servings  ·  Prep time: 10 min  ·  Cook time: 10 min + 2 h chilling  ·  Difficulty: Easy

Anyway, on her blog I saw a tangerine cream, and it didn't take me long to decide it was a good end for my super tangerines, with extra seeds and extra flavour.

Ingredients

• 1/2 l tangerine juice
• Grated zest of one tangerine
• 125 g sugar
• 25 g cornflour
• 2 eggs

Method:

In a saucepan, heat the juice, sugar and tangerine zest. In a bowl, beat the eggs with the cornflour and add them to the pan. When the cream comes to the boil, take it off the heat and let it cool to room temperature. Serve the cream well chilled. 

The photo accompanying this post is, of course, of my own tangerine cream. It was spectacular, and it boosted my reputation as a good cook among the guests we had that day, Kike and Blanca if I remember rightly.

Tips and frequently asked questions

How do I avoid lumps?
Beat the eggs and cornflour very well before adding them to the hot juice, and whisk constantly while the cream thickens.

Can I use oranges instead?
Yes, it works with orange juice too. Tangerines give a sweeter, more aromatic cream; with oranges you may want a touch less sugar.

How long does it keep?
Up to 2 days in the fridge. Cover it with cling film touching the surface so no skin forms.

How can I serve it?
In small glasses, well chilled, with a little tangerine zest or a biscuit on top. It also makes a lovely filling for tartlets.

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