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.
5,719 2 4.5
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Last modified on: January 23th 2022

Keywords for this recipe:CustardPâtisserieConfectionerCitrus
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.
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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).
How much will it cost?
  • For 350 g : 8.66 €

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Note : These prices are only approximate.

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.
6,120 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: Spinach and Comté Loaf, How to fry eggs well, Citrus tart, Kouign-amann brioche, Cannelés, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate mug cake, Kugelhof for Nanou, Clafoutis "Marie-Antoinette", Agen prune cake, Saint Honoré cake, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Pumpkin (or potimarron) soup, Du Barry soup, Chocolate eclairs, Rabbit civet "à la normande", Blanquette of veal, ... All
ClementinesClementines: You can check-out other recipes which use it, like for example: Little vanilla, clementine and chestnut verrines, Citrus crunch, Corsican tarts, Clementine Chantilly, European glass, ... All
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