Cut the ends of the clementines, cut them in half and finally squeeze them to obtain the juice (or remove the inside with a spoon, mix well and put it in a paste to obtain the juice). Keep the drained clementines.
To make the cream:
Separate the yolks from the whites, keep the egg yolks in a bowl, add the corn and mix well.
Heat the milk in a saucepan, add a little vanilla sugar, when it is ready add the lukewarm milk to the egg mixture and put everything back in the saucepan on the heat. Add the clementine juice and stir over the heat until it thickens.
Fill the empty clementines with cream.
Let cool for 3 hours.
If the clementines are fresh, sprinkle the clementines with brown sugar or caster sugar and burn the top with a blowtorch (you can do this with the back of a spoon)
It’s ready!
