CLEMENTINE CUSTARD
This take on a traditional accompaniment has zesty citrus flavours and you can make it ahead to save time
Provided by Good Food team
Categories Side dish
Time 25m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 319 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 32 grams sugar, Protein 5 grams protein, Sodium 0.13 milligram of sodium
CLEMENTINE CUSTARD
Recipe from Naples, can use cornstarch instead of flour in half the amount. Serve ice cold. The mixture can be strained to remove the clementine zest, but I think it's slightly chunky coarseness adds appeal the the finished product, and I never do. We really enjoy this. In Naples, and parts of the rest of southern Italy, they use this to fill almond candies, or barquettes.
Provided by Tuck Burnette
Categories Dessert
Time 15m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend the sugar and flour directly into saucepan. Add the milk. Stir in egg yolks.
- Bring to a boil. Stir with a wooden spoon. Do not use a whisk for doing custards like this because it will not be able to reach the bottom and sides of the vessel, and the mixture will scorch.
- Remove from heat. Stir in the zest and strained juice of the clementine and a pinch of salt. Chill for several hours.
Nutrition Facts : Calories 219.1, Fat 5.5, SaturatedFat 2.5, Cholesterol 118.8, Sodium 66.2, Carbohydrate 37.1, Fiber 0.4, Sugar 26.4, Protein 5.6
CLEMENTINE CURD
Make the most of clementines at Christmas with this moreish clementine curd. It's great as a spread to spoon over bread or in festive baked treats
Provided by Cate Dixon
Categories Condiment
Time 45m
Yield Makes 2 x 324ml jars
Number Of Ingredients 6
Steps:
- Strain all of the eggs through a sieve into a large heatproof bowl. Add the cornflour and caster sugar and whisk until smooth. Pour the clementine and lemon juice through the sieve into the bowl to catch any pips, then stir through the clementine zest and cubes of butter.
- Set the bowl over a pan of gently simmering water, ensuring the bowl doesn't touch the water, and cook for 20-25 mins, stirring continuously until the curd has thickened, forms a glossy coating on the back of the spoon and leaves a trail when you drag your finger through it.
- Pour the curd into two 324ml sterilised jars (see tip, below), seal and cool. Keep in the fridge and use within two weeks.
Nutrition Facts : Calories 45 calories, Fat 3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 1 grams protein, Sodium 0.08 milligram of sodium
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