Clementine confectioner's custard
This clementine confectioner's custard makes the most of the delicious fruity flavour by using both the juice and zest.
29K 4.2/5 based on 6 reviews
Last modified on: January 23th 2022
Keywords for this recipe:For 1 kg 50 g, you will need:
- 1
30 clementines - 2
0 kg 5 g caster sugar - 3
9 egg yolks - 4
0 kg 2 g cornflour - 5
0 kg 5 g butter
How long will 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 kg 5 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.
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 3 - 3 min.
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 kg 5 g 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 |
| 3,747 Kcal or 15,688 Kj | 60 gr | 462 gr | 185 gr |
| 187 % | 23 % | 44 % | 28 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 106 Kcal or 444 Kj | 2 gr | 13 gr | 5 gr |
| 5 % | 1 % | 1 % | 1 % |
How much will it cost?
- For 1 kg 50 g : 25.97 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using 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.
30K 28 min.
This recipe uses (among others)
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Confit Victoria pineapple with honey and spices, Smooth mixed vegetable soup, Dublin fruit scones, Cream sauce with Vin Jaune, Cod loin with saffron, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Mascarpone fondant with two lemons, Apricot jelly, Home-made terrine of foie gras, Nanou's chocolate cake, Sandwich bread, ... All |
 | Cornflour: You can get more informations, or check-out other recipes which use it, for example: Apple confectioner's custard, Blanquette of veal, Upside-down Parmentier, Sicilian Epiphany Pie, Italian hot chocolate , ... All |
 | Clementines: You can check-out other recipes which use it, like for example: Clementine Chantilly, European glass, Corsican tarts, Little vanilla, clementine and chestnut verrines, Clementine sorbet, ... All |
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