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
Last modified on: January 23th 2022
Keywords for this recipe:CustardPâtisserieConfectionerCitrusFor 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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start 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.
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,249 Kcal or 5,229 Kj | 20 gr | 154 gr | 62 gr |
| 62 % | 8 % | 15 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 106 Kcal or 444 Kj | 2 gr | 13 gr | 5 gr |
| 5 % | 1 % | 1 % | 1 % |
How much will it cost?
Some recipes that use 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.
6,120 28 min.
Source
Home made.
This recipe uses (among others)
 | Butter: 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 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 |
 | Cornflour: 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 |
 | Clementines: 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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