Crack through the crisp golden shell to reveal a creamy, citrusy custard subtly flavoured with ginger.






Skill level

Average: 3.2 (44 votes)


  • 2 mandarins, zested, 1 juiced, plus 4 thin slices, to serve
  • 5 cm piece ginger, peeled, sliced
  • 300 ml pouring cream
  • 250 ml (1 cup) milk
  • 110 g (½ cup) caster sugar, plus extra, to scatter
  • 10 egg yolks

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Infusing time 1 hour

Cooling time 2 hours

You will need 4 x 150 ml-capacity ovenproof moulds for this recipe.

Preheat oven to 120ºC. Place mandarin zest and juice in a saucepan with ginger, cream and milk. Bring to a simmer then remove from heat and set aside to infuse for 1 hour.

Place sugar and egg yolks in a bowl and whisk to combine. Return saucepan with cream mixture to medium-high heat and bring to just below boiling point. Gradually pour over egg yolk mixture and stir to combine. Strain through a fine sieve into a jug, then pour mixture into 4 x 150 ml-capacity ovenproof moulds. Place moulds in a deep roasting pan and pour in enough boiling water to come halfway up the sides of the moulds. Cover with foil and bake for 40 minutes or until just set, with a slight wobble in the centre. Allow to cool completely, then refrigerate for 2 hours or until set.

Place a slice of mandarin on top of each mould, then scatter with extra caster sugar. Using a kitchen blow torch, caramelise surfaces until golden. Alternatively, place under a grill on high heat. Serve immediately.


Photography by Brett Stevens. Food preparation by Phoebe Wood. Styling by Vivien Walsh. 

As seen in Feast magazine, June 2014, Issue 32. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.