Clementine Cream Cups

Posted by Alyssa Boicel on

Things that take up space in my kitchen, 1) leftover egg yolks from all the protein shakes I make using egg whites; 2) the clementines that I buy by the bag full. If you are suffering from scurvy or simply have a sweet tooth, this rich little dessert will satisfy your craving and can double as a fancy party favor. 

I first learned about this idea of a recipe from mommy influencer Erin Dittmer, where she demonstrated a simplified version of this dessert with heavy cream, sugar, and clementine. As a former Spanish resident, this recipe spoke to me.
Although this recipe has more steps, the richness of the egg cream and tartness from the lime makes this truly a clementine cream dream. Infused with mint and topped with the flesh of the clementine, it will be hard to have just one. 

Prep Time Cook Time Chill Time
15 MIN  15-20 MIN  6-8 HOURS


3-4 egg yolks
1/2 cup sugar
1/2 cup light cream
1/2 cup milk
2 tlbs bourbon
1 tsp clementine or orange zest
1/4 -1/2 cup clementine juice
1 lime 
4-6 clementines


1. Cut 4 clementines in half and then set aside. Double the recipe ingredients if you decide to do 8-10. Note: Do not throw away the skin cups.

2. Start infusing the milk and cream with the mint and clementine zest in a small pot over low heat. If you are having trouble getting zest (due to the layer of wax or squishy texture), grate zest from an orange. 
Note: (The milk only needs 10 minutes to infuse. 
3. Fill a larger pot with a quarter of water and bring to boil. While the pot is heating, put the egg yolks and sugar in a separate bowl that can fit on top of the boiling pot.
4. Mix the yolks and sugar for a minute. Before continuing to mix the egg cream on top of the boiling water, turn all your burners off
5. Keeping the egg cream in the same bowl, place it over the heated water and whisk until the egg cream turns to a pastel color. 
6. Once the color forms, remove the bowl and then add the remaining ingredients: juice, bourbon, and infused milk. 
7. Reuse the same pot used for the bowling water to create your custard cream. Whisk remaining cream mixture in the pot over medium heat. Once the foam that forms starts to reduced to a velvety texture, the custard cream is ready to pour. 
8. Use the clementine skins that were set aside as decorative cups to pour your cream in. Then store those cups in the fridge for six hours or overnight in a container. Then they will be ready to serve!
I The texture came out so smooth and the addition of lime juice added the extra tang it needed to an already sweet dessert. Each cup can be eaten in 2-3 bites, just the right amount to enjoy without feeling guilty.
As I write this post, the 2024 Oscars will premier tonight and although I am personally not invited, I will enjoy from the comforts of my home awing over the wins, gasping from the upsets, and quenching my lips as I savor each spoonful of this tangy delight. 
I hope you enjoyed this recipe and tag your version on my instagram page @alyssaskitchenbcn.

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