Mandarin Cream with Condensed Milk

The mandarin cream with condensed milk is a dessert between sweet and acid, great for summer and serving with guests.

This recipe is very simple to make and also has the advantage that, when wearing mandarin, it is a dessert full of vitamin C.

Best of all? It’s another good way to get kids to eat fruit. What are you waiting to prepare for?

Mandarin Cream With Condensed Milk

Ingredients

• 1 can of condensed milk
• 1-2 cups of water
• 1 cup mandarin juice
• 3 egg yolks
• 3 teaspoons of Maicena
• 1-2 cups of cream
• 2 tablespoons of orange liqueur
• 3 egg whites
• 1 tablespoon sugar

Procedure

1. Dissolve the Maizena in half a cup of water.
2. Put the condensed milk, water, mandarin juice, and egg yolks in a saucepan.
3. Heat over a soft heat, stirring constantly (maybe with a hand blender) until thickened.
4. Remove from the heat and dip the saucepan in cold water by removing from time to time until it reaches room temperature.
5. Add the orange liquor.
6. Beat the cream until almost whipped (this is thick but still liquid). Reserve a little for decoration and add the rest to the condensed milk. Stir well, being careful not to let the cream fall, until the mixture is homogeneous.
7. Beat the egg whites until stiff with a whisk (if you have a whisk mixer, even better). When they begin to form peaks, add the sugar. Continue beating until the egg whites do not fall out when you turn the bowl.
8. Incorporate the whites into the rest of the cream with wrap movements so that they do not go down
9. Splast the cream in small bowls and place a teaspoon of mounted cream on top.
10. Let cool in the fridge.

If you want the mandarin cream to be suitable for children, leave the liquor out of the preparation and ready.

Mandarin Pastry Cream

Ingredients

• 150 ml casting mandarin juice (so you don’t have skin or nuggets)
• 50g butter
• 100 g sugar
• 3 egg yolks
• 12 g maize starch (Maicena)
• 250 ml of milk

Procedure:

1. In a bowl mix the corn starch (Maicena), egg yolks, and milk.
2. In a separate saucepan, heat the mandarin juice with the sugar and butter. When it breaks to a boil, add the mixture of starch, yolks, and milk.
3. Cook over a low heat until thickened. Let cool.
4. This cream also serves as a filling for cakes or pastry cakes.

Which one of the two recipes of mandarin cream did you like better? Both are delicious and as you’ve seen, very easy to do. Serve them in nice glasses or inside the mandarin peel for an impressive presentation that complements their exquisite flavor.