The mandarin ramekin is a fragrant and delicately flavored dessert. It is a cream cooked inside small ceramic containers (the ramekin itself) that is baked in the oven and served cold.
It is a perfect after-dinner dessert for any occasion, very easy to prepare, and with just a few simple ingredients, you can bring a light and delicious cream to the table.
For this recipe, I recommend using seedless mandarins, the so-called clementines, strictly of organic origin, because we will also use the peel, which will give your ramekin a unique aroma!
If you like spoon desserts, you must also try
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 403.70 (Kcal)
- Carbohydrates 34.51 (g) of which sugars 32.67 (g)
- Proteins 6.24 (g)
- Fat 27.83 (g) of which saturated 2.21 (g)of which unsaturated 1.78 (g)
- Fibers 0.92 (g)
- Sodium 28.17 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the mandarin ramekin
- 1 cup heavy cream
- 1 cup milk
- 3 fresh clementines
- 2 pods cardamom
- 3 eggs (one whole egg + 2 yolks)
- 3/8 cup sugar
Tools
- 1 Electric Whisk
- 4 Ramekins ceramic
- 1 zester
Preparation of the mandarin ramekin
Preparing the mandarin ramekin is very simple. First, in a saucepan, heat the milk and cream with the seeds of the cardamom pods and the peel of the mandarins, making sure to take only the surface part, avoiding the white part underneath, which is bitter. You can use a vegetable peeler or the specific zester for this.
Bring everything to a simmer, then turn off the heat and let it steep for about ten minutes.
Meanwhile, in a bowl, beat the whole egg plus the two yolks together with the sugar using an electric whisk until you get a light and foamy mixture.
Strain the milk and cream to remove the mandarin peels and cardamom seeds and pour them slowly into the egg and sugar mixture while continuing to whisk.
Pour this mixture into the ceramic ramekins and place them in a fairly deep baking pan. Fill with boiling water until it reaches about 2/3 the height of the ramekins and bake the ramekins in a bain-marie at 320°F (160°C) for about an hour.
At the end of cooking, the cream should have set, so turn off the oven and let cool with the door slightly open for about half an hour.
After this time, remove the ramekins from the oven and let them cool in the fridge for at least an hour.
When it’s time to serve, decorate the ramekins with mandarin wedges and serve.
