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+ servings

Mandarin Orange Creme Caramel

This creme caramel dessert is silky smooth and flavored with tangy Mandarin oranges. Bake this dessert in a loaf pan for easy slicing. 
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 slices
Calories 299kcal


  • 1 ¼ cup sugar
  • ½ cup heavy cream
  • 2 cups whole milk
  • 3 each whole eggs
  • 3 each egg yolks
  • 1 tsp. vanilla
  • 3 each Satsuma Mandarin oranges usually 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


    Serving: 1slice | Calories: 299kcal | Carbohydrates: 53.2g | Fat: 7.3g | Cholesterol: 174mg | Sodium: 106mg