Svetlana’s Recipes

Ingredients:

Custard:

-1 3/4 whole milk, divided
-2 teaspoons plain gelatin
-2 tablespoons sugar
-2 tablespoons finely grated clementine peel
-pinch of salt
-3 tablespoons fresh clementine juice

Sauce:
-1 cup blueberries
-1 tablespoon sugar
-1 tablespoon water

1. Coat four custard cups or ramekins with oil spray.
2. To prepare the custard: Pour 1/4 cup of the milk into a small bowl, sprinkle with gelatin, and let stand for 5 minutes.
3. Place the bowl in a large bowl of hot water and stir until the gelatin dissolves.
4. Meanwhile, in a saucepan, combine the sugar, clementine peel, salt, and the remaining 1 1/2 cups milk.
5. Bring to a boil over medium heat.
6. Reduce the heat to low and cook for 5 minutes, stirring frequently, at a bare simmer.
7. Remove the saucepan from the heat.
8. Stir in the gelatin mixture and the juice.
9. Pour through a fine strainer into a 4-cup measuring cup.
10. Evenly divide the milk mixture among the custard cups.
11. Chill, loosely covered, for at least 3 hours.
12. To prepare a sauce: In a medium saucepan, combine the blueberries, sugar, and water.
13. Cook over medium heat, stirring, for a bout 5 minutes, or until softened and a sauce forms.
14. Dip the bottom of each custard cup into bowl of hot water for about 10 seconds and run a table knife around the inner edge.
15. Invert onto plates and serve with sauce.