Cus­tard and caramelised

Irish Examiner - Weekend - - Food -

For the caramelised man­darins: 2 man­darins, sliced across the cen­tre into 5 ml thick slices 120g of caster su­gar golden caster su­gar for coat­ing for the pas­try: 225g flour 1 pinch of salt 140g of cold but­ter, cut into cubes 55g caster su­gar 1 egg For the fill­ing: 8 egg yolks 95g of golden caster su­gar 1 vanilla pod, sliced down the mid­dle 1 large strip of man­darin peel 1/2 tsp of ground nut­meg 245mls of milk 245mls of cream Fill a small saucepan with wa­ter and bring to the boil. Add the man­darin slices and bring to the boil again, then drain well. Re­peat this process. Re­fill the pan with 200ml of wa­ter, add the caster su­gar and bring to the boil, stir­ring well.

Add the peel and re­duce the heat un­til the mix­ture is sim­mer­ing and sim­mer for about 15 min­utes, stir­ring oc­ca­sion­ally un­til the mix­ture has thick­ened to a syrup.

Sprin­kle some golden caster su­gar onto a plate and coat the man­darin slices while they are still warm. Place on a wire rack to cool.

To make the pas­try mix the flour and salt and rub in but­ter, do not over mix. You want it to look like rough bread­crumbs.

Stir the su­gar into the eggs, mix it lightly and add it to the flour mix­ture with a fork. Bring the pas­try to­gether with your hands then

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