Cinnamon Infused Clementine Custard

When I was pregnant with Maryam, I had many cravings. But healthy ones. Cravings for foods that would nourish my body and that of my growing baby. I went through phases where I would eat boxes and boxes of strawberries. Then came watermelons- I couldn't get enough. I preferred eating them as is but would relish them in salads, smoothies as well as granitas.

This time has been different though. The cravings have been rather unhealthy. Every night after dinner, I seem to gravitate towards dessert. Anything will do really- a cheesecake, coffee ice cream, brownies. Sometimes when there is no sweet treat in sight, even a few small squares of dark chocolate will suffice.

As the arrival of baby number two looms close, I thought I'd treat myself to one more dessert, one more indulgence, one more craving before I start to eat healthy again. And this clementine custard certainly hit the spot. A pinch cinnamon for warmth, citrus for some freshness and zing.

I have been eating these beautiful French clementines for a couple of months now. Perfectly formed, sweet but not overly so and the most scintillating orange red hue you will ever see. They usually don't last long in our house. Either Maryam will eat them as is or I will have juicy slicy with some vanilla infused yoghurt for breakfast.

But I saved a few aside for these clementine custards. The fragrance of clementine and cinnamon simmering in a pot made the whole house warm. A small dose of sunshine in our day for what has been a chilly start to the year in Dubai. There was also a citrus tabbouleh we had which I look forward to sharing with you soon. Perhaps after baby comes along?

Click above for printable recipe

Cinnamon Infused Clementine Custards

Ingredients:

3 cups milk

1/2 tsp cinnamon powder

5 tsp cornstarch

5 tsp water

1/2 cup sugar

1/4 cup sieved clementine juice

1 tbs clementine zest

6 egg yolks, lightly beaten

clementine wedges to garnish

Directions:

In a bowl, mix together 2 cups milk, sugar, clemntine juice, zest and egg yolks. In a separate bowl, dissolve cornstarch in water until there are no lumps. Add this to the milk mixture.

In a saucepan over medium heat, boil 1 cup milk with cinnamon. Remove from the heat and whilst constantly whisking, add your cold milk mixture to the saucepan. Place saucepan over medium heat and stir constantly until the mixture coats the back of the spoon (can take up to 10 mins).

Pour custard into individual ramekins and refrigerate until set for at least a couple of hours. Serve cold with clementine slices.

Makes 4- 6 ramekins depending on size. Please note the texture will not set as a mousse but will be like a creme anglaise.