Mandarin Custard Cream is a basic preparation you can use to fill cakes, rolls, or serve directly in cups with a sprinkle of chocolate.
It’s also suitable for those lactose intolerant because it’s milk-free, light, and easy to prepare.
With these quantities, you can fill four cups or generously fill a cake with a diameter of 11 inches.
You can prepare the cream using the traditional method with a saucepan on the stove, but this time I made it with the help of my inseparable Ken, and you’ll find both procedures in the recipe. If you want to know the other recipes where I’ve used it, here they are:
Recipes with Kenwood Cooking Chef
No ideas for dinner? Copy mine! Subscribe to the WhatsApp Channel to always stay updated on my recipes.
Read also:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Cooking methods: Cooking with a food processor
- Cuisine: Italian
Ingredients
- 1 1/4 cups mandarin juice
- 1 egg yolk
- 1 egg (whole)
- 1/4 cup cornstarch (cornflour)
- 1 cup sugar
- 1 teaspoon vanilla extract
Recommended Tools
- Food Processor Kenwood Cooking Chef XL
How to Prepare Mandarin Custard Cream
Place the cornstarch, eggs, vanilla extract, and sugar in a large bowl. Mix with a whisk and set aside.
Heat the mandarin juice in a saucepan and as soon as it reaches a boil, pour it into the bowl with the eggs, mix well, and put everything back on the heat.
Stir with a spatula and cook the cream over low heat until it thickens.
Put the cream in a bowl, cover with cling film touching the surface, and let it cool completely.
Insert the thermal shield and attach the rubber whisk, then add the sugar, cornstarch, vanilla extract, and eggs into the bowl.
With the splash guard inserted, turn on the machine at SPEED 1 and gradually pour in the mandarin juice while the machine is running.
Cook for 7 minutes / 185 degrees Fahrenheit / MINIMUM SPEED.
Put the cream in a bowl, cover with cling film touching the surface, and let it cool completely.
