CLEMENTINE CUSTARD, an easy base recipe to prepare, a creamy and delicious spoon dessert ideal for filling pies and cakes.
The clementine custard is delicious, ideal for your desserts, a variant of the classic cream for cakes and pies, perfect for breakfast and snack.
The recipe for clementine custard is very simple, add the juice of the fruits to the milk to get this different, fragrant, and good variant.
If you don’t like clementines, you can use mandarins, oranges or lemons, or even limoncello, but if you don’t like citrus fruits, coffee is perfect.
Follow me in the kitchen today, there is clementine custard!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 135.86 (Kcal)
- Carbohydrates 22.41 (g) of which sugars 15.94 (g)
- Proteins 3.24 (g)
- Fat 4.37 (g) of which saturated 2.24 (g)of which unsaturated 2.11 (g)
- Fibers 0.21 (g)
- Sodium 4.00 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1/4 cup fresh clementines (juice)
- 3/4 cup cups milk
- 3 tablespoons sugar
- 2 tablespoons potato starch
- 1 egg yolk
Preparation
Work the egg yolk with the sugar in a small pot and mix with a hand whisk, then move to the stove.
Heat the milk with clementine juice and then pour it slowly over the egg yolk, always working with the hand whisk.
Add the potato starch or flour if you prefer and stir with the whisk until it thickens.
Pour the cream into a bowl and cover with cling film in contact and let it cool.
Bon appétit
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