I think my mind and the flavours of this dessert have been conditioned by the conversation I had on Skype with my sister. She started to tell me about the dragon fruit flowers blooming in her garden at night and how ephemeral they are. Indeed, they quickly fade the next morning. Then, she kept on telling me about all what grows well in her backyard and her prolific coconut tree…
Later on, in my kitchen, I was thinking of baking with passionfruit. I like the way this fruit adds a kick to anything.
That’s what it does to this coconut custard too. It’s a combination full of contrast. The passionfruit brings tang and crunch with its seeds, to a sweet and silky coconut custard.
Coconut Crème & Passionfruit (makes 6)
70 g brown sugar
400ml coconut milk
5-6 passionfruits, halved and pulp scooped out
Preheat oven at 160°C. In a sauce pan, pour coconut milk and bring to a boil. Remove from the heat. In a bowl, whip eggs and sugar for a minute. Keep on whipping and add gradually hot milk. Pour the preparation through a sieve to remove the foam, then share it equally into small ramekins/bowls. Place ramekins in a large ovenproof dish and fill the dish with boiling water, until 3/4 full. Bake for about 30-35 minutes or until set. Remove carefully from oven and let cool down completely. Wrap and keep in the fridge for a couple of hours. Remove from the fridge 5 minutes before serving and add passionfruit pulp on top.
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