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.
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DIRECTIONS
- 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.
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