Clementine confectioner's custard


Clementine confectioner's custard
This clementine confectioner's custard makes the most of the delicious fruity flavour by using both the juice and zest.
34 K 4.3/5 (7 reviews)
Grade this recipe:
Keywords:
Last modified on: January 23th 2022
For 350 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 15 min.
Cooking: 15 min.
All in all: 30 min.
When should you start or finish this recipe?
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.
Clementine confectioner's custard
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.

Stage 2 - 7 min.
Clementine confectioner's custard
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.

Stage 3 - 3 min.
Clementine confectioner's custard
Mix 3 egg yolks into the sugar and zest, then add 20 g cornflour and mix again.

Stage 4 - 1 min.
Clementine confectioner's custard
Pour the hot clementine juice into the mixture.

Stage 5 - 1 min.
Clementine confectioner's custard
Mix well.

Stage 6 - 1 min.
Clementine confectioner's custard
Pour the mixture back into the pan through a fine strainer.

Stage 7 - 1 min.
Clementine confectioner's custard
Press well to squeeze out all the juice, just leaving the zest behind.

Stage 8 - 8 min.
Clementine confectioner's custard
Put the pan back on low heat, stirring constantly with a soft spatula...

Stage 9
Clementine confectioner's custard
... then a whisk, until the mixture thickens.

Stage 10 - 3 min.
Clementine confectioner's custard
To finish, briskly whisk in 50 g butter (in small pieces).

Stage 11
Clementine confectioner's custard
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.
Keeping: 2 or 3 days in the fridge in a sealed container.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe20 RDI=8 %150 RDI=20 %60 RDI=9 %1,250 RDI=60 %5,230 RDI: 60 %
Per 100 g1 RDI=1 %10 RDI=1 %5 RDI=1 %110 RDI=5 %440 RDI: 5 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Milk
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
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.
34 K 30 min.
This recipe uses (among others)
Other recipes you may also like
Almond tuiles
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
August 21th 2019378 K4 1 hour 20 min.
How to prepare egg glaze
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).
October 17th 2018304 K4.3 2 min.
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
February 21th 2011353 K4.0 1 hour 15 min.
Brioche dough
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.
September 16th 2020520 K 44.2 14 hours 30 min.
Tahitian style fish
Tahitian style fish
Little pieces of fish marinated overnight a night in lime juice.
February 21th 2011267 K5 12 hours 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-12-15)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page