Clementines found their natural climate and soil in Spain, where they developed their particular aroma, sweetness and taste.
The exterior of the clementine is a deep orange colour with a smooth, glossy appearance. They separate easily into eight to fourteen juicy segments and are very easy to peel, like a tangerine, but are almost always seedless making it particularly popular with kids.
The clementine is an excellent eating orange. Its small size and lack of seeds make it particularly popular with kids.
CLEMENTINE BRULEE
INGREDIENTS
• 4tsp cointreau
• 6 egg yolks
• 100g golden caster sugar
• 340ml pot essential Double Cream
• 100ml full-cream milk
• 2 vanilla pods, split in half lengthways
• 4 Clementines, peeled and roughly chopped
METHOD
1. Place the roughly chopped clementine’s in the base of ramekin dishes, then sprinkle with the Cointreau and leave to infuse
2. Place the ramekins in a roasting tin
3. In a large bowl, beat the yolks and half the sugar until pale. Heat the cream in a small pan with the milk and vanilla. When it just comes to the boil remove from the heat and add to the eggs, stirring steadily
4. Remove the vanilla pod
5. Pour the custard over the clementines, place the roasting into the oven and pour enough boiling water into the tray to come 3/4 of the way up the sides of the ramekins
6. Bake at 125°C for 40 – 60 minutes until just set just set then remove and allow to cool. Refrigerate for at least 2
hours, or overnight, until set
7. Just before serving, preheat the grill to very hot
8. Scatter the remaining sugar over and place under the grill until the sugar has formed a crisp shell.
9. Serve immediately