Clementine confectioner's custard

A recipe from cooking-ez.com

For 350 g, you will need:

• 1 10 clementines
• 2 50 g caster sugar
• 3 3 egg yolks
• 4 20 g cornflour
• 5 50 g butter
• Total weight: 1,180 grams

Times:

Preparation	Cooking	Start to finish
15 min.	15 min.	30 min.

Step by step recipe

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.

Remarks

The flavour of clementines is closely linked to their quality, so choose the best you can.
To fully appreciate the flavour of this custard do wait until it is cold; warmth simply doesn't do it justice.

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