Preparation | Cooking | Start to finish |
---|---|---|
15 min. | 15 min. | 30 min. |
1 | Zest 3 clementines onto 50 g caster sugar. Mix well and cover. Set aside. This mixture can be made the day before, which leaves time for the sugar to absorb all the flavour from the zest. | ![]() |
2 | Squeeze all the clementines. You should end up with 250 ml of juice. Pour the juice into a saucepan on low heat and bring up to 140°F (60°C). Take care not to let it to boil. | ![]() |
3 | Mix 3 egg yolks into the sugar and zest, then add 20 g cornflour and mix again. | ![]() |
4 | Pour the hot clementine juice into the mixture. | ![]() |
5 | Mix well. | ![]() |
6 | Pour the mixture back into the pan through a fine strainer. | ![]() |
7 | Press well to squeeze out all the juice, just leaving the zest behind. | ![]() |
8 | Put the pan back on low heat, stirring constantly with a soft spatula... | ![]() |
9 | ... then a whisk, until the mixture thickens. | ![]() |
10 | To finish, briskly whisk in 50 g butter (in small pieces). | ![]() |
11 | Your clementine confectioner's custard is ready. Cover and leave to cool before using. | ![]() |
12 | You can also accelerate the cooling with this method the professionals use. | ![]() |