This recipe is a true "stirred" custard, just like a real Creme anglaise. I was at the markets recently and passionfruit were 10 for a dollar, and I just couldn't pass up that kind of bargain. This is a simple, yet stunning variation on regular custard, and makes for a beautiful and quick dessert when served with poached fruit. This custard is a basis for plenty of other other recipes that you can try your hand at, like ice cream and bavarois.

Ingredients

  • 600 ml (1 pint) Pouring cream (35%) butterfat
  • 5 egg yolks
  • 100 gm (3 oz) caster (superfine) sugar
  • 6 Passionfruit

    Method

    Cut the passionfruit in half and scoop out the pulp. Strain the pulp and set the juice aside. Add 2 tablespoons of the seeds back to the juice. Discard the remaining seeds

    In a small saucepan bring the cream gently to the simmer. In a larger saucepan bring 600 ml (1 Pint) of water to the boil. In a large heatproof bowl (stainless steel is ideal) whisk together the egg yolks and sugar. When the cream has just reached boiling point pour onto the yolk mixture and whisk to combine.

    Place the bowl over the simmering water and stir continually until the mixture is cooked. You can tell it is ready when the mixture coats the back of a spoon.

    Add the passionfruit juice and continue to cook for a minute more. Remove from the heat and pour into a shallow tray and let cool. When cool, transfer to a small bowl and keep covered in the Refrigerator

    Makes 2 ½ cups.
    Keeps for 1 week refrigerated
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