• Zest three mandarins and set aside.
• Peel the zested mandarins and put in a bowl to juice. The best way to do this is to smash the mandarin with a fork to release the juice and then strain.

Preheat the oven to 350 degrees.

Making the Caramel

• In a small saucepan add ¾ cups of sugar and 6 tablespoons of the mandarin juice. Bring to a boil, swirling the pans to dissolve the sugar.  Let the mixture slow boil until it turns a dark amber. Do not stir.  This can take approximately 5-8 minutes.  The mixture will be reduced and thickened.
• Pour the caramel into a loaf pan and set aside.

Making the Custard

• In a medium saucepan, add the cream, milk, 3 tbls. of juice and the zest.  Scald the mixture over medium heat.
• In a bowl add the eggs and remaining ½ cup of sugar and vanilla.  Whisk together, then slowly pour the milk mixture into the eggs while whisking.
• Strain the milk mixture through a fine-mesh to remove strainer to remove any lumps to make the custard smooth and creamy, then pour it over the caramel.
• Set the loaf pan into a larger pan and pour hot water into the larger pan so it comes up halfway to the loaf pan.   Set in oven and bake for 1 hour or until set. Remove from the water bath and let cool for 1 hour, then put in the refrigerator to chill for several hours.
• Run a knife around the edges of the pan and unmold by flipping the pan onto a serving plate.
• Keep this dessert in the refrigerator