Clementine custard
By Good Food
This take on a traditional accompaniment has zesty citrus flavours and you can make it ahead to save time
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Prep:10 mins
Cook:15 mins
- Serves 8
- Easy
Nutrition per serving
-
kcal 319
-
fat 18g
-
saturates 9g
-
carbs 35g
-
sugars 32g
-
fibre 0g
-
protein 5g
-
salt 0.13g
Ingredients
- 200ml double cream
- 700ml whole milk
- 4 large egg yolks
- 3 tbsp cornflour
- 200g caster sugar
- zest and juice 3 clementines
Tip
Make aheadYou 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.
Method
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.
