Clementine Custard Food

CLEMENTINE CUSTARD

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.

ICED CLEMENTINE PARFAIT

Steps:

• Heat the milk slowly until it almost reaches boiling point and while the milk is heating, whisk the eggs and sugar together in a medium sized bowl.
• Pour the hot milk over the eggs and sugar and stir together; return the milk mixture to the pan and cook over a low heat, stirring continuously until the mixture has thickened to a custard that is thick enough to coat the back of a spoon; remove from heat and sieve and leave to cool while you prepare the clementines.
• Grate the rind and squeeze the juice from 6 clementines, then add both to the custard; remove the peel and pith from 2 more clementines, chop into small pieces and add to the custard.
• Whisk the cream until it stands in soft peaks, stir the cream into the custard and mix until smooth.
• Line a 900g (2lb) loaf tin with cling film; pour the custard into the prepared tin and freeze for at least 6 hours or overnight.
• TO SERVE: About 10 minutes before serving, remove the parfait from the freezer; remove the pith, peel and pips from the remaining clementines and separate into segments; turn out the parfait onto a serving dish, peel away the cling film and decorate the top of the parfait with some of the clementine slices.
• Melt the chocolate and drizzle over the parfait; serve cut in slices with any remaining clementine segments.