Baked Clementine Custard


  • 2 eggs
  • 1 1/2 cups milk
  • 2 TBS brown sugar
  • Pinch of salt
  • 2 small Clementines
  • 1/4 tsp. ground cinnamon


Gently beat eggs to just blend; stir in milk, sugar and salt. Mix well but do not beat until foamy. Strain and set aside. Rinse clementines and grate enough rind to make ½ teaspoon and add to custard mixture. Peel and section fruit; cut each piece in half and arrange in four custard cups (approximately 6 oz. each). Gently pour custard mixture over clementines. Rub cinnamon through a fine sieve to dust desserts evenly. Set custard cups in a baking pan; pour boiling water into pan to come halfway up cups creating a water bath. Bake in a preheated 350 degree oven until just set, about 25 minutes. Remove cups from the water bath and cool on a rack. Chill before serving.