Clementine confectioner's custard
This clementine confectioner's custard makes the most of the delicious fruity flavour by using both the juice and zest.
53 K 4.1/5 (8 reviews)
30 min.
Easy
8.70 €
350 g
5 IngredientsLast modified on: January 23th 2022
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 for this recipe
Preparation: 15 min.
Cooking: 15 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
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.
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 50 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.
How much will it cost?
- For 350 g : 8.70 €
Change currency:
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.
48 K 30 min.
This recipe uses (among others)
Butter
Like these other recipes: Breton sablé biscuit dough, Leek and tuna loaf, Rolled chestnut and apple brioche, Bechamel sauce, Eggs Florentine, ... See them all 481
Caster sugar
Like these other recipes: Caramelized apple rice pudding, Clafoutis "Marie-Antoinette", Toffee apple upside-down cake, Doughnuts, Shortcrust pastry (pâte brisée), ... See them all 364
Cornflour
Like these other recipes: Caramelized pear custard tart, Paris flan filling, Two-stage beef chuck , Spicy roast cauliflower gratin, Du Barry soup, ... See them all 33
Clementines
Like these other recipes: Clementine sorbet, Clementine Chantilly, Corsican tarts, Clementine Creamy, Little vanilla, clementine and chestnut verrines, ... See them all 8
Other recipes you may also like
Chestnut and hazelnut biscuits
Here's a really simple recipe for little nutty biscuits, combining hazelnuts with a double dose of chestnut flavour: flour and purée (crème de marrons). February 28th 202144 K3 2 hours 1 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025353 K5 1 hour 15 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025486 K 25 20 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019515 K4.9 45 min.
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way. July 12th 2023815 K 143.5 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.