Clementine custard

• double cream↗200ml ml
• whole milk↗700ml ml
• large egg yolks↗4
• cornflour↗3 tbsp tbsp
• caster sugar↗200g g
• zest and juice 3 clementines

Step-by-step instructions

1. 1

   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.

2. 2

   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.