Clementine custard
This take on a traditional accompaniment has zesty citrus flavours and you can make it ahead to save time
- Prep: 10 mins
Cook: 15 mins
- Serves 8
- Easy
Ingredients
- 200ml double cream
- 700ml whole milk
- 4 large egg yolks
- 3 tbsp cornflour
- 200g caster sugar
- zest and juice 3 clementines
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.
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.
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