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.

• Ready In: 15 mins
• Serves: 6
• Yields: 2 cups

Ingredients

• 2⁄3 cup sugar
• 2⁄3 cup flour
• 2  cups  whole milk
• 4  egg yolks
• 6  clementines, zest of
• 8  clementines, juice  
• 1  pinch salt

Directions

1. Blend the sugar and flour directly into saucepan. Add the milk. Stir in egg yolks.
2. 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.
3. Remove from heat. Stir in the zest and strained juice of the clementine and a pinch of salt. Chill for several hours.