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Mandarin Velvet Caramel Custard Recipe
|For the caramel|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|For the custard|
|Milk||1 1⁄2 Pint (3 Cups)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Orange extract||1 Teaspoon|
Serving size: Complete recipe
Calories 1785 Calories from Fat 586
% Daily Value*
Total Fat 65 g100.2%
Saturated Fat 27.2 g136.2%
Trans Fat 0 g
Cholesterol 1869.7 mg623.2%
Sodium 1166.8 mg48.6%
Total Carbohydrates 246 g82%
Dietary Fiber 0 g
Sugars 242.2 g
Protein 64 g128.6%
Vitamin A 56.3% Vitamin C
Calcium 102.6% Iron 36.8%
*Based on a 2000 Calorie diet
Boil the syrup, swirling but not stirring it, until it has turned a rich amber brown, about 6 to 8 minutes.
Watch carefully so that it does not burn.
If any sugar crystals start to burn on the side of the pan, wash them down with a wet brush.
Using a pot holder to protect your hands, quickly pour the caramel into a 6-cup ring mold and tilt the mold so the caramel covers all sides.
As the caramel cools, it will crack.
For the custard preheat your oven to 325Â°F.scald the milk in a saucepan and set it aside.
In a large mixing bowl, blend the eggs, yolks, and salt.
Slowly whisk in the sugar, and continue mixing until the eggs are light yellow and frothy, about 2 to 3 minutes.
Beat in the milk in a slow steady stream.
Add the vanilla and orange extracts.
Pour the mixture through a fine strainer into the caramel-lined ring mold.
Place the ring mold into a larger pan (bain-marie), and transfer the pans to the lower third of the preheated oven.
Pour enough boiling water from a kettle into the larger pan to come halfway up the side of the ring mold.
Bake until a knife inserted near the center of the custard comes out clean, about 40 to 45 minutes.
While the custard is cooking, the water should never show any bubbles on the surface.
Adjust the temperature down, if necessary.
Remove the custard from the oven.
Allow it to cool for about 1 hour, then cover and refrigerate it until cold.
To unmold, run a sharp knife around the outside and inside of the mold.
Agitate the pan to be sure the custard is loose.
Holding a serving dish over the mold, invert them, shaking slightly to make sure the custard has dropped onto the dish.
Add 1/4 cup water to the mold, and boil on top of the stove to melt the remaining caramel.
Strain this over the custard.
Add some leaves around the inside of the ring, as well, with some more mandarins