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Clementine custard

Clementine custard

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A star rating of 4.8 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 8

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal319
fat18g
saturates9g
carbs35g
sugars32g
fibre0g
protein5g
low insalt0.13g
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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

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, December 2011

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Overall rating

A star rating of 4.8 out of 5.4 ratings
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