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Juice & Zest
Grate the mandarin zest first (only the orange part!) and then squeeze the juice. Strain to remove seeds/pulp for a silky result.
Mix
In a saucepan (off heat), whisk the egg yolks, whole egg, and sugar until pale and fluffy.
Add the cornstarch and mix until smooth.
Slowly whisk in the mandarin juice and zest.
Cook
Place the saucepan over medium-low heat. Cook gently, stirring constantly, until the cream thickens. This takes about 5–8 minutes. Do not let it boil!
Finish with Butter
Remove from heat. Stir in the butter cubes until fully melted and the cream is glossy and rich.
Cool
Pour into a bowl or jars. Cover with plastic wrap directly on the surface (to prevent a skin from forming).
Let it cool to room temperature, then chill in the fridge.
💡 How to Enjoy:
Eat it by the spoonful (no judgment).
Spoon it over Greek yogurt, pancakes, toast, or cake.
Layer in parfaits with granola and fruit.
Use it as a tart filling or cake layer.
✨ Bonus:
Mandarins are naturally rich in vitamin C, antioxidants, and mood-boosting goodness. So go ahead—this is dessert you can feel good about.
Want a dairy-free or vegan version? I can give you one too!
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