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.
12K 5 4.2
Grade this recipe:

Last modified on: January 23th 2022

Keywords for this recipe:
For 350 g, you will need:

Change these quantities to make: 175 g 350 g 700 g 1 kg 50 g
How long does it take?
Time required for this recipe:
PreparationCookingStart 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.
Clementine confectioner's custard : Photo of step #1
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 : Photo of step #2
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 : Photo of step #3
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 : Photo of step #4
Pour the hot clementine juice into the mixture.

Stage 5 - 1 min.
Clementine confectioner's custard : Photo of step #5
Mix well.

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

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

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

Stage 9
Clementine confectioner's custard : Photo of step #9
... then a whisk, until the mixture thickens.

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

Stage 11
Clementine confectioner's custard : Photo of step #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.
Keeping
2 or 3 days in the fridge in a sealed container.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,249 Kcal or 5,229 Kj20 gr154 gr62 gr
62 %8 %15 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
106 Kcal or 444 Kj2 gr13 gr5 gr
5 %1 %1 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Egg, Milk
How much will it cost?
  • For 350 g : 8.66 €

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 recipes that use 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.
18K 28 min.
See all recipes that use it
Source
Home made.
This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Amandier (gluten-free almond cake), Rosemary steamed fish, Mushroom velouté, Celeriac and sesame soup, Prune Far, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Profiteroles, Sugar syrup, Toasted-flour biscuits, Chocolate eclairs, Sandwich bread, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Upside-down Parmentier, Italian hot chocolate , Caramelized pear custard tart, Apple custard tart, Blanquette of veal, ... All
ClementinesClementines: You can check-out other recipes which use it, like for example: Citrus crunch, Corsican tarts, Clementine sorbet, Clementine Chantilly, European glass, ... All
Other recipes you may also like
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.6M 284.0 7 days 15 min. April 3rd 2020
New leavened bread
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
866K 34.3 7 hours December 30th 2019
Pâté de campagne
Pâté de campagne
Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.
1.9M 23.7 7 hours 54 min. October 3rd 2019
Mexican ceviche
Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
337K 15 3 hours 9 min. October 13th 2010
Peach and mint salad
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches.
293K 24 20 min. September 7th 2012
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2023-02-05)

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