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2 clementines, peeled and roughly chopped
2 tsp Cointreau
3 egg yolks
50g golden caster sugar
170ml pot essential Waitrose Double Cream
50ml whole milk
1 vanilla pod, split in half lengthways
1. Place the clementines in the base of 2 x 200ml ramekins, sprinkle with the Cointreau and leave to infuse. Meanwhile, 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, add it to the eggs, stirring steadily. Place the bowl over a pan of simmering water for 15-20 minutes, stirring, until thick and creamy. Remove the vanilla pod.
2. Pour the custard over the clementines, allow to cool, then chill for at least 2 hours, or overnight, until set.
3. Just before serving, preheat the grill to very hot. For the heart-shaped topping, fold a square of paper in half, cut out half a heart along the folded edge and unfold. Sprinkle remaining sugar over then remove the paper before placing under the grill until the sugar has formed a crisp shell. Serve immediately.
Typical values per serving: