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Clementine and lemon cream with crumble

Sweet recipes Fall Winter Between 30 minutes and one hour Recette de fête Végétarienne Level: Easy Casserole
Prep time
20 minutes
Cooking time
5 minutes
Serves
Serves 4

Method

  1. Prepare the ingredients: the zest, clementine juice, lemon juice, egg, sugar and butter.
  2. Combine the clementine juice and lemon juice in a saucepan and heat. Add the eggs and sugar, stirring constantly.
  3. Cook the mixture until it thickens. Bring to a boil, then remove from heat.
  4. Allow to cool to 30 °C, then add the butter and mix for one minute until smooth and shiny.
  5. Pour into small bowls and refrigerate for two to three hours.

The crumble:

  1. Brush the brick pastry sheets with butter, then sprinkle with powdered sugar, cinnamon and allspice. Cut into fine strips, and use them to assemble little nests.
  2. Place on a baking sheet covered with parchment paper, and bake for a few minutes at 140 °C.
  3. Gently top each bowl of cream with a baked nest before serving.

Ingredients

  • 125 g clementine juice
  • Juice of one lemon
  • Zest of one lemon and one clementine
  • 5 small eggs
  • 90 g sugar
  • 120 g butter, cut into small pieces

For the crumble:

  • 2 sheets brick pastry
  • 40 g melted butter
  • 20 g powdered sugar
  • ½ teaspoon cinnamon and allspice

Utensil

Saucepan

Saucepan

Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)

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