Prepare a caramel by heating the sugar with 2 tbsp water until a golden mixture forms. Add the liqueur. Distribute the caramel into heat resistant bowls or in a larger form and let them cool.
Cut the candied fruits finely. Whip 3 eggs and 4 egg yolks into foam, add the sugar and cream and stir. Grate the mandarins' rinds, squeeze out the juice. Add the rinds and juice to the egg mixture and stir.
Pour the mixture into the bowls over the caramel, sprinkle with the candied fruits, cover with pieces of foil and bake in a preheated 284°F (140 °C) oven in a water bath for 1 hour. Take it out, let it cool, leave it for 2 hours in the refrigerator and serve.