Clementine Custard Recipes

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.

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.

Steps:

• Strain all of the eggs through a sieve into a large heatproof bowl. Add the cornflour and caster sugar and whisk until smooth. Pour the clementine and lemon juice through the sieve into the bowl to catch any pips, then stir through the clementine zest and cubes of butter.
• Set the bowl over a pan of gently simmering water, ensuring the bowl doesn't touch the water, and cook for 20-25 mins, stirring continuously until the curd has thickened, forms a glossy coating on the back of the spoon and leaves a trail when you drag your finger through it.
• Pour the curd into two 324ml sterilised jars (see tip, below), seal and cool. Keep in the fridge and use within two weeks.