Mandarin Crème Caramel with Sesame Tuiles

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By Team Studio Kitchen

The perfect crème caramel is a masterclass in culinary precision. It features smooth, silky custard with a balanced sweetness and fragrant flavour. The caramel is cooked to a deep brown, offering complex flavours from the careful caramelisation of sugar. This caramel adds a slightly bitter note, cutting through the richness of the custard and enhancing its flavour. With each mouthful, the caramel blends seamlessly with the cool, velvety custard.

Every element of the crème caramel, from its texture to its flavour, reflects careful preparation and a commitment to quality. It’s a simple yet refined dessert that highlights the beauty of classic techniques.

Key Points to Consider:

Cooking Time and Technique: Every oven is different, so trust your instincts and check regularly to ensure you don’t overcook the custard. It’s all about the wobble. Remove the custards from the oven when there is still a slight wobble in the centre. They will continue to cook as they cool.

Flavour Variations: Flavour your crème caramel as you please. Vanilla is wonderful on its own, and any kind of citrus is a joy. Cinnamon or chai flavours are exciting alternatives. You can also flavour the caramel with cointreau, rum, whisky, or simply deglaze it with hot water.

Time

3

hour

0

minutes

Degree of Difficulty

Medium

Save

1

Portions

6
servings

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Ingredients

Servings

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CARAMEL

200g caster sugar
100g water
40g triple sec

CUSTARD

500g cream, thickened
250g full cream milk
4 mandarin, finely grated zest (reserve fruit for later)
1 vanilla pod, split lengthways and seeds scraped
100 caster sugar
60g egg yolks, (approx. 3 large egg yolks)
110g whole egg, (approx. 2 large eggs)

MANDARIN COMPOTE

 remaining caramel
3 mandarin segments (left over from the custard)

SESAME & POPPY SEED TUILES

50g sesame seeds
15g poppy seeds
75g icing sugar, sieved
25g strong flour
20g mandarin juice, (from remaining mandarin from custard)
50g unsalted butter, melted cold
1

For the caramel… add the water followed by the sugar into a saucepan and place over a medium heat. Heat to a syrup without stirring and continue to cook to a caramel. While the syrup is cooking add the alcohol to a small dish and microwave on high to heat. Set aside.

 

2

Cook the caramel... to a deep amber colour and remove from the heat.

 

3

Add the alcohol... (careful it will bubble and spit) and swirl the pan.

 

4

Pour the caramel inside the moulds… while the caramel is still hot pour it into the base of your moulds. Pour enough caramel to cover the base and fill to around 2-3 mm. Reserve the remaining caramel in the pan. Leave the moulds to cool at room temperature.

 

5

For the milk/cream infusion… add the cream and milk to a saucepan and grate in the mandarin zests using a microplane or fine grater. Reserve the fruit for later use (see below). Scrape the vanilla seeds into the pan and place the pan over a medium heat. Scald the contents of the pan and remove from the heat, set aside to infuse.

 

6

 

7

For the custard… add the egg yolks and eggs to a mixing bowl and whisk in the sugar. continue to whisk until the sugar has dissolved and your mix turns paler.

 

8

 

9

Pour... over the infused milk/cream and whisk well to mix.

 

10

Strain the custard… through a fine sieve into a pouring jug, discard the zesty pieces and used vanilla pod. If you have bubbles on the surface of the custard, then skim with a spoon or lay a piece of paper towel on top and remove to eliminate any surface bubbles.

 

11

Fill the moulds… pour the mixture equally into the six moulds. Place the moulds well-spaced apart into a large, deep baking dish. Pour hot water into the dish to come halfway up the moulds. Cover the tray with tightly fitted foil.

 

12

Fill the moulds… pour the mixture equally into the six moulds. Place the moulds well-spaced apart into a large, deep baking dish. Pour hot water into the dish to come halfway up the moulds. Cover the tray with tightly fitted foil.

 

13

Cook the creme caramels… put the tray into an oven preheated to 150C and bake for 20 minutes. Your cooking time may vary depending on many factors including the depth of your dish, temperature of your oven the temperature of the water in your dish etc. You need to cook the crème caramels, so they have a slight wobble when checking them. It is best to check your tray early and return to the oven rather than overcooking your crème caramels. If you want to be certain they are cooked correctly then you can insert a digital probe into a caramel and gauge the temperature. 72C – 73C is the perfect internal temperature for the cooked desserts.

 

14

Cool the crème caramels… once cooked, remove the moulds from the dish and place them in the fridge to cool down, once cool you can place a small square of cling wrap onto each one to prevent a skin from forming before you serve them. At this stage you can store the crème caramels in the fridge for up to two days. I like to make fresh on the day.

 

15

For the mandarin compote… cut 1 of the mandarins in half and juice it, add the juice to the hot caramel in the pan and place the pan back onto a low heat to reboil. Peel the other two mandarins and use a small, serrated paring knife to gently scrape off all the pith from each mandarin segment. Once the caramel has reboiled add the peeled segments and remove the pan from the heat. Swirl the pan to cover the segments and set aside until needed. At this stage you can store the segments and caramel juice in a jar or container until needed.

 

16

For the sesame & poppy seeds tuiles… melt the butter and leave to cool at room temperature. Take the one remaining mandarin from the custard zesting and juice it. Add the seeds, flour and icing sugar to a mixing bowl and pour in the butter and 20 g of the mandarin juice, mix well with a spoon and once fully mixed add the tuile mixture into a container and refrigerate for a minimum of 30 minutes.

 

17

 

18

To cook the tuiles… turn the oven up to 170C and remove the tuile mix from the fridge. Liner a tray with a silicone mat and take a teaspoon. Scrape around 10 g of mix from the container and roll it into a ball. Place the ball onto a tray and repeat with a few more balls well-spaced apart. Place the tray into the oven and cook the tuiles for 10-12 minutes or until they are flat, golden brown and cooked through. Remove from the oven and while they are hot use a small palette knife to lift them off the tray and shape them into a curve on a rolling pin. Leave to cool and make as many more tuiles as you need. We like to serve two tuiles per dessert so you will need 12 tuiles. The remaining mix can be stored refrigerated for up to 3 weeks so you can make more tuiles as you please.

 

19

 

20

To serve… remove a crème caramel from the fridge and take a small paring knife. Gently run the knife inside the mould to loosen the dessert. Take a serving plate and invert it onto a crème caramel. Invert the mould and plate turning the caramel out onto the centre of the plate. Ensure the caramel has come out with the dessert, use a spoon if needed to retrieve any syrup left in the mould and spoon it on top of the dessert. Add some mandarin segments in caramel and two tuiles to a plate and serve immediately.

 

21

 

1
0 hours 0 minutes

For the caramel… add the water followed by the sugar into a saucepan and place over a medium heat. Heat to a syrup without stirring and continue to cook to a caramel. While the syrup is cooking add the alcohol to a small dish and microwave on high to heat. Set aside.

2
0 hours 0 minutes

Cook the caramel... to a deep amber colour and remove from the heat.

3
0 hours 0 minutes

Add the alcohol... (careful it will bubble and spit) and swirl the pan.

4
0 hours 0 minutes

Pour the caramel inside the moulds… while the caramel is still hot pour it into the base of your moulds. Pour enough caramel to cover the base and fill to around 2-3 mm. Reserve the remaining caramel in the pan. Leave the moulds to cool at room temperature.

5
0 hours 0 minutes

For the milk/cream infusion… add the cream and milk to a saucepan and grate in the mandarin zests using a microplane or fine grater. Reserve the fruit for later use (see below). Scrape the vanilla seeds into the pan and place the pan over a medium heat. Scald the contents of the pan and remove from the heat, set aside to infuse.

6
0 hours 0 minutes
7
0 hours 0 minutes

For the custard… add the egg yolks and eggs to a mixing bowl and whisk in the sugar. continue to whisk until the sugar has dissolved and your mix turns paler.

8
0 hours 0 minutes
9
0 hours 0 minutes

Pour... over the infused milk/cream and whisk well to mix.

10
0 hours 0 minutes

Strain the custard… through a fine sieve into a pouring jug, discard the zesty pieces and used vanilla pod. If you have bubbles on the surface of the custard, then skim with a spoon or lay a piece of paper towel on top and remove to eliminate any surface bubbles.

11
0 hours 0 minutes

Fill the moulds… pour the mixture equally into the six moulds. Place the moulds well-spaced apart into a large, deep baking dish. Pour hot water into the dish to come halfway up the moulds. Cover the tray with tightly fitted foil.

12
0 hours 0 minutes

Fill the moulds… pour the mixture equally into the six moulds. Place the moulds well-spaced apart into a large, deep baking dish. Pour hot water into the dish to come halfway up the moulds. Cover the tray with tightly fitted foil.

13
0 hours 0 minutes

Cook the creme caramels… put the tray into an oven preheated to 150C and bake for 20 minutes. Your cooking time may vary depending on many factors including the depth of your dish, temperature of your oven the temperature of the water in your dish etc. You need to cook the crème caramels, so they have a slight wobble when checking them. It is best to check your tray early and return to the oven rather than overcooking your crème caramels. If you want to be certain they are cooked correctly then you can insert a digital probe into a caramel and gauge the temperature. 72C – 73C is the perfect internal temperature for the cooked desserts.

14
0 hours 0 minutes

Cool the crème caramels… once cooked, remove the moulds from the dish and place them in the fridge to cool down, once cool you can place a small square of cling wrap onto each one to prevent a skin from forming before you serve them. At this stage you can store the crème caramels in the fridge for up to two days. I like to make fresh on the day.

15
0 hours 0 minutes

For the mandarin compote… cut 1 of the mandarins in half and juice it, add the juice to the hot caramel in the pan and place the pan back onto a low heat to reboil. Peel the other two mandarins and use a small, serrated paring knife to gently scrape off all the pith from each mandarin segment. Once the caramel has reboiled add the peeled segments and remove the pan from the heat. Swirl the pan to cover the segments and set aside until needed. At this stage you can store the segments and caramel juice in a jar or container until needed.

16
0 hours 0 minutes

For the sesame & poppy seeds tuiles… melt the butter and leave to cool at room temperature. Take the one remaining mandarin from the custard zesting and juice it. Add the seeds, flour and icing sugar to a mixing bowl and pour in the butter and 20 g of the mandarin juice, mix well with a spoon and once fully mixed add the tuile mixture into a container and refrigerate for a minimum of 30 minutes.

17
0 hours 0 minutes
18
0 hours 0 minutes

To cook the tuiles… turn the oven up to 170C and remove the tuile mix from the fridge. Liner a tray with a silicone mat and take a teaspoon. Scrape around 10 g of mix from the container and roll it into a ball. Place the ball onto a tray and repeat with a few more balls well-spaced apart. Place the tray into the oven and cook the tuiles for 10-12 minutes or until they are flat, golden brown and cooked through. Remove from the oven and while they are hot use a small palette knife to lift them off the tray and shape them into a curve on a rolling pin. Leave to cool and make as many more tuiles as you need. We like to serve two tuiles per dessert so you will need 12 tuiles. The remaining mix can be stored refrigerated for up to 3 weeks so you can make more tuiles as you please.

19
0 hours 0 minutes
20
0 hours 0 minutes

To serve… remove a crème caramel from the fridge and take a small paring knife. Gently run the knife inside the mould to loosen the dessert. Take a serving plate and invert it onto a crème caramel. Invert the mould and plate turning the caramel out onto the centre of the plate. Ensure the caramel has come out with the dessert, use a spoon if needed to retrieve any syrup left in the mould and spoon it on top of the dessert. Add some mandarin segments in caramel and two tuiles to a plate and serve immediately.

21
0 hours 0 minutes