Roasting mandarins intensifies their sweetness – they're delicious served warm or cold with this ginger-infused custard. Or mix it up a little and drizzle cold custard over warm fruit.
- 220 gm (1 cup) caster sugar
- 6 mandarins, peeled and halved horizontally
- Thinly peeled rind of 1 mandarin and juice of 2 mandarins
- Thinly peeled rind and juice of 1 lemon
- Crushed ginger snap biscuits, to serve
- 2 egg yolks
- 40 gm caster sugar
- 150 ml milk
- 150 ml pouring cream
- 1 tbsp finely grated ginger
- 1Preheat oven to 220°C. Scatter sugar in a roasting pan. Press cut sides of mandarins into sugar and stand until sugar dissolves and forms a thick crust (5 minutes). Turn mandarins cut-side up. Combine citrus rind and juices and 2 tbsp water in a jug, pour around mandarin, then roast, turning and basting occasionally with pan juices, until juicy and beginning to caramelise (20-22 minutes).
- 2Meanwhile, for ginger custard, whisk egg yolks and half the sugar in a bowl until pale and thick (2-3 minutes). Bring milk, cream, ginger and remaining sugar to a simmer in a saucepan over medium-high heat, whisking occasionally to dissolve sugar. Pour hot cream mixture over yolk mixture, whisking continuously, then return to pan. Cook, stirring continuously, over medium heat until mixture thinly coats the back of the spoon (2-3 minutes). Strain into a serving jug.
- 3Serve roasted mandarin drizzled with custard and scattered with crushed ginger snaps.