Mandarin Curd Flan

This mandarin curd flan makes the perfect morning tea snack.


Mandarin Curd Flan

For the flan base

4 eggs, separated

½ cup sugar

1 cup self raising flour

180ml milk lukewarm milk

20g butter, melted

Grated rind 2 mandarins and 1 teaspoons grated lemon rind

For the mandarin curd

125g butter

Grated rind 2 mandarins

Juice 2 mandarins

2 tablespoons lemon juice

1 cup sugar

3 teaspoons cornflour mixed to a paste with 1 ½ tablespoons cold water

2 eggs, lightly whisked

For the mandarin segments (optional, for decoration)

2 cups sugar

1¾ cups water

4 mandarins, segmented and stringy pieces of pith removed

For the Chantilly Cream

300ml cream

1 ½ teaspoons icing sugar

½ teaspoon vanilla extract

To make the flan base

Heat oven to 180 degrees C. Grease a 23cm flan tin (with recess base). The tin should be at least 4cm deep. See below for the one I used.


Beat the egg whites until firm peaks form, then add the sugar and beat until peaks form again. Fold in (with a knife) the flour, milk and butter, then fold in the rinds.

Pour into the prepared tin.

Bake for 15 to 20 minutes until cooked through. Leave to stand in tin for 5 minutes, then turn out onto a wire rack to cool.

To make the mandarin curd

Place all ingredients in a saucepan and bring almost to boilig point, stirring until the mixture thickens. (If it does boil only allow to do so for a few seconds). Cool completely.

To make the candied mandarin segments

Bring sugar and water to boil, stirring. Reduce heat (stop stirring) and add the mandarin segments. Cook gently for 10 minutes, turning over once. Remove with a slotted spoon and drain on a wire rack.

To make the Chantilly Cream

Whisk the ingredients together until firm peaks form.

To assemble

Place the cooled flan base on a platter and fill the recess with the chilled curd. Spread with a thin layer of cream and then use remainder to pipe swirls decoratively over top.

Place a mandarin segment on each swirl and along the edges as desired.