3eachSatsuma Mandarin orangesusually you get 3 tbls. of juice per mandarin
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
Using a fine-mesh strainer is necessary to remove any lumps or cooked egg from the milk mixture. This ensures the custard to be smooth and creamy