Tangerine Cream With Condensed Milk

The cream tangerine with condensed milk is a dessert between sweet and sour, great for summer and serve guests.

This recipe is very simple to make and it also has the advantage that, when it has mandarin orange, it is a dessert full of vitamin C.

The best? It is another good way to get children to eat fruit. What are you waiting for to prepare it?

Tangerine cream with condensed milk

Ingredients

• 1 can of condensed milk
• ½ cup of water
• 1 cup of tangerine juice
• 3 egg yolks
• 3 teaspoons cornstarch
• ½ cup of cream
• 2 tablespoons orange liqueur
• 3 egg whites
• 1 spoon of sugar

Process

1. Dissolve the cornstarch in half a cup of water.
2. Put the condensed milk, the water, the tangerine juice and the egg yolks in a saucepan.
3. Heat over low heat, stirring constantly (can be with a hand mixer) until thick.
4. Remove from heat and submerge the saucepan in cold water stirring occasionally until it reaches room temperature.
5. Add the orange liqueur.
6. Beat the cream until almost whipped (this is thick but still runny). Reserve a little to decorate and add the rest to the condensed milk. Stir well, taking care not to let the cream fall, until it is a homogeneous mixture.
7. Raise the whites until stiff with some rods (if you have a whisk, all the better). When they start to form peaks, add the sugar. Keep beating until when you turn the bowl over, the whites do not fall.
8. Incorporate the whites to the rest of the cream with enveloping movements so that they do not fall
9. Divide the cream into small bowls and place a teaspoon of whipped cream on top.
10. Let cool in the fridge.

If you want the tangerine cream to be suitable for children, leave the liquor out of the preparation and that’s it!

Tangerine pastry cream

Ingredients

• 150 ml of strained mandarin juice (so that it does not have skin or seeds)
• 50g butter
• 100g sugar
• 3 egg yolks
• 12 g of cornstarch (cornstarch)
• 250 ml milk

Process:

1. In a bowl mix the cornstarch (cornstarch), the egg yolks and the milk.
2. In a separate saucepan, heat the tangerine juice with the sugar and butter. When it starts to boil, add the mixture of starch, egg yolks and milk.
3. Cook over low heat until thickened. Let cool.
4. This cream also serves as a filling for tarts or puff pastry cakes.

Which of the two recipes for tangerine cream did you like the most? Both are delicious and as you have seen, very, very easy to make. Serve them in beautiful glasses or inside the tangerine peel for an impressive presentation that accompanies their exquisite flavor.