80g strained mandarin juice (approximately the juice of 1 large mandarin)
zest of 1 mandarin
50g caster sugar
3 egg yolks
180g double cream
1/4 teaspoon ground cinnamon (optional)
Preheat the oven to 150C.
Whisk the sugar, zest and juice together to dissolve the sugar.
Add the yolks, cinnamon, then the cream, whisking only just to combine.
Strain the mixture, pressing to extract any flavoursome oils from the zest and pour into two ramekins. (I used egg cups for smaller portions.)
Bake, covered with foil, in a water bath for 25-30 minutes or until the custard is only wobbling slightly.
(water bath = put ramekins in larger pan then fill pan with hot water until it reaches halfway up the ramekins)
Allow to cool in water bath, then chill for a couple of hours or overnight, before serving.
Makes 2 (or 8 using egg cups or similar)
*recipe from lemonpi