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.
26K 6 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
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.
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.
2 or 3 days in the fridge in a sealed container.
Home made.
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.
28K 28 min.
See all recipes that use it
This recipe uses (among others)
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Sauce Normande (for fish), Fillet of salmon meunière, Quick Strawberry Millefeuille, Langoustine gratin, French toast "cordon bleu", ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Amandier (gluten-free almond cake), Chocolate cream, Poppy seed and lemon cake, Angevin plum pâté, Grapefruit cake, ... All
CornflourCornflour: You can get more informations, or check-out other recipes which use it, for example: Blanquette of veal, Lemon Confectioner's Custard, Gâteau Basque , Spicy roast cauliflower gratin, Chestnut moelleux, ... All
ClementinesClementines: You can check-out other recipes which use it, like for example: Citrus crunch, Corsican tarts, Clementine Creamy, European glass, Little vanilla, clementine and chestnut verrines, ... All
Other recipes you may also like
Blackcurrant sorbet for Edith
Blackcurrant sorbet for Edith
If you love the taste of blackcurrants (like Edith), this sorbet is for you...
242K4.9 23 min. October 13th 2010
Chocolate eclairs
Chocolate eclairs
This might appear to be a straightforward recipe: choux pastry, chocolate confectioner's custard and fondant icing, but in practice it is quite technically tricky and all three stages need care to produce a perfect result. But don't let that discourage you; there are demonstration videos and I will...
289K 34.5 3 hours 52 min. February 6th 2011
Spaghetti with mussels and basil
Spaghetti with mussels and basil
Mussels and pasta cooked separately, then combined in a cream sauce made with the reduced mussel juices.
148K4.1 1 hour 40 min. September 14th 2011
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
481K5 49 min. July 27th 2013
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3rd 2019
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-04-21)

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 , you will receive a e-mail for each new recipe published on the site.

Back to top of page