Best Clementine Custard Recipes
CLEMENTINE CUSTARD
Recipe from Naples, can use cornstarch instead of flour in half the amount. Serve ice cold. The mixture can be strained to remove the clementine zest, but I think it's slightly chunky coarseness adds appeal the the finished product, and I never do. We really enjoy this. In Naples, and parts of the rest of southern Italy, they use this to fill almond candies, or barquettes.
Provided by Tuck Burnette
Categories Dessert
Time 15m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend the sugar and flour directly into saucepan. Add the milk. Stir in egg yolks.
- Bring to a boil. Stir with a wooden spoon. Do not use a whisk for doing custards like this because it will not be able to reach the bottom and sides of the vessel, and the mixture will scorch.
- Remove from heat. Stir in the zest and strained juice of the clementine and a pinch of salt. Chill for several hours.
Nutrition Facts : Calories 219.1, Fat 5.5, SaturatedFat 2.5, Cholesterol 118.8, Sodium 66.2, Carbohydrate 37.1, Fiber 0.4, Sugar 26.4, Protein 5.6
CLEMENTINE CUSTARD
This take on a traditional accompaniment has zesty citrus flavours and you can make it ahead to save time
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk together the yolks, cornflour, sugar, clementine zest and juice. Gradually pour on the hot milk mixture, whisking the sugar mixture constantly.
- Wipe out the saucepan and pour the custard mixture back into it. Heat gently, stirring with a wooden spoon, until the custard is thickened, coating the spoon. Eat hot or cold.
Nutrition Facts : Calories 319 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 32 grams sugar, Protein 5 grams protein, Sodium 0.13 milligram of sodium
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