Clementine confectioner's custard
This clementine confectioner's custard makes the most of the delicious fruity flavour by using both the juice and zest.
26K 6 4.2
Last modified on: January 23th 2022
Keywords for this recipe:For 175 g, you will need:
- 1
5 clementines - 2
0.9 oz caster sugar - 3
2 egg yolks - 4
0.3 oz cornflour - 5
0.9 oz butter
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 15 min. | 15 min. | 30 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Zest 3 clementines onto 0.9 oz 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.
Set aside. This mixture can be made the day before, which leaves time for the sugar to absorb all the flavour from the zest.
Stage 2 - 7 min.
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.
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.
Stage 4 - 1 min.
Pour the hot clementine juice into the mixture.
Stage 5 - 1 min.
Mix well.
Stage 6 - 1 min.
Pour the mixture back into the pan through a fine strainer.
Stage 7 - 1 min.
Press well to squeeze out all the juice, just leaving the zest behind.
Stage 8 - 8 min.
Put the pan back on low heat, stirring constantly with a soft spatula...
Stage 9
... then a whisk, until the mixture thickens.
Stage 10 - 3 min.
To finish, briskly whisk in 0.9 oz butter (in small pieces).
Stage 11
Your clementine confectioner's custard is ready. Cover and leave to cool before using.
Stage 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.
To fully appreciate the flavour of this custard do wait until it is cold; warmth simply doesn't do it justice.
Keeping
2 or 3 days in the fridge in a sealed container.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 660 Kcal or 2,763 Kj | 12 gr | 77 gr | 34 gr |
| 33 % | 4 % | 7 % | 5 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 110 Kcal or 461 Kj | 2 gr | 13 gr | 6 gr |
| 5 % | 1 % | 1 % | 1 % |
How much will it cost?
- For 175 g : 4.36 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Clementine diplomat cream
Diplomat cream, as delicious as ever, in a double clementine-flavoured version. It can be used in lots of desserts and pastries.
28K 28 min.
This recipe uses (among others)
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Poppy seed and lemon cake, Panettone, Stewed apricots, Raspberry muffins, Bonnevaux apple tart, ... All |
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Mouna, Rillettes stuffed mushrooms, Puff or flaky pastry (pâte feuilletée), Panettone, Genoese croque-monsieur, ... All |
 | Cornflour: You can get more informations, or check-out other recipes which use it, for example: Two-stage beef chuck , Mint and chocolate cream, Sicilian Epiphany Pie, Leopard cake, Lime confectioner's custard (pastry cream), ... All |
 | Clementines: You can check-out other recipes which use it, like for example: Corsican tarts, Clementine Chantilly, Clementine sorbet, European glass, Little vanilla, clementine and chestnut verrines, ... All |
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