Clementine custard

Clementine custard

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(4 ratings)

Prep: 10 mins Cook: 10 mins - 15 mins


Serves 8
This take on a traditional accompaniment has zesty citrus flavours and you can make it ahead to save time

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal319
  • fat18g
  • saturates9g
  • carbs35g
  • sugars32g
  • fibre0g
  • protein5g
  • salt0.13g
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  • 200ml double cream
  • 700ml whole milk
  • 4 large egg yolks
  • 3 tbsp cornflour
  • 200g caster sugar
  • zest and juice 3 clementines



    The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…


  1. 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.

  2. 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.

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Comments, questions and tips

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7th Feb, 2015
Just made this to use on a trifle, nice but very sweet as there is sweetness already from the clementine juice. I would cut the sugar to 100g.
18th Dec, 2012
This is the first custard I have ever made and is by far the tastiest I have ever eaten. Really easy to make too.
26th Dec, 2011
Oops, forgot to rate this one.
26th Dec, 2011
Made my very first custard this morning and will serve it over mince meat squares tomorrow evening. Two comments: I added 1/2 teaspoon of vanilla extract (the real stuff) and sieved the custard to obtain a really velvety smoothness. We have a very sweet tooth, so I did not lower the amount of sugar, but I'm sure for some people 150 grs. would be sufficient. The clementine flavor is lovely and makes for a nice surprise ;o)
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