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Clementine confectioner's custard
This clementine confectioner's custard makes the most of the delicious fruity flavour by using both the juice and zest.
54 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 €
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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.
49 K 30 min.
This recipe uses (among others)
Butter
Like these other recipes: Escalope cordon bleu, Rice pudding with fruit and nuts, Caramelised apple pie, Gratin Dauphinois, Breton sablé biscuit dough, ... See them all 483
Caster sugar
Like these other recipes: Pear, grapefruit and pistachio tart, Praline, Crème caramel, Sweetcrust pastry (pâte sablée), Pitta bread, ... See them all 366
Cornflour
Like these other recipes: Confectioner's custard (Crème pâtissière, or French pastry cream), Du Barry soup, Chocolate eclairs, Upside-down Parmentier, Lemon Confectioner's Custard, ... See them all 33
Clementines
Like these other recipes: Corsican tarts, Clementine cake, Little vanilla, clementine and chestnut verrines, Clementine Chantilly, European glass, ... See them all 8
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