Clementine custard
This take on a traditional accompaniment has zesty citrus flavours and you can make it ahead to save time
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 10 - 15 mins
- 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.
MAKE AHEAD
You can make this up to 2 days ahead - just put a sheet of cling film directly onto the surface of the custard and chill, then gently reheat in a pan or microwave.
PER SERVING
319 kcalories, protein 5g, carbohydrate 35g, fat 18 g, saturated fat 9g, fibre 0g, sugar 32g, salt 0.13 g
Recipe from Good Food magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1826673/
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Ingredients
- 200ml double cream
- 700ml whole milk
- 4 large egg yolks
- 3 tbsp cornflour
- 200g caster sugar
- zest and juice 3 clementines
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 10 - 15 mins
Ingredients
- 200ml double cream
- 700ml whole milk
- 4 large egg yolks
- 3 tbsp cornflour
- 200g caster sugar
- zest and juice 3 clementines
PER SERVING
319 kcalories, protein 5g, carbohydrate 35g, fat 18 g, saturated fat 9g, fibre 0g, sugar 32g, salt 0.13 g
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26 December 2011
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26 December 2011
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18 December 2012
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