recipes
Passionfruit Creme Custard
serves 20
5 min prep
if you liked this recipe, try...
ingredients
| 3 egg yolks 2 tablespoons caster sugar 1 tablespoon plain flour 1 tablespoon cornflour ¼ cup milk 300ml thickened cream 170g can John West Passionfruit Pulp in Syrup, strained, discard seeds |
featured products
instructions
step 1
In a small bowl combine egg yolks, sugar, flours and milk, mix until smooth.
step 2
Heat cream in a saucepan until almost boiling, pour over egg yolk mixture and stir well. Return mixture to saucepan, stir constantly over a medium heat until thickened.
step 3
Remove from heat and stir in John West Passionfruit syrup. Pour into a bowl and cover surface directly with plastic wrap. Chill.
step 4
For serving, place small spoonfuls into Chinese spoons or small bowls and decorate with frosted flowers.
to make toffee
Mix 1/3 cup caster sugar and 1/3 cup brown sugar and sprinkle onto a clean dry oven tray (do not grease tray). Place under a medium heat to grill and allow sugars to caramelise (do not leave toffee unattended). It will take approximately 2 minutes. Remove tray and set aside to cool.
Break the toffee into shards. make ahead of time and store in an air tight container with a packet of silica gel crystals.
recipe tip
As the custard begins to thicken, stir vigorously or use a whisk to ensure a smooth, lump free custard.
Passionfruit crème can be made up to 3 days in advance. Make sure the surface is covered with plastic wrap to prevent a skin from forming. Refrigerate until required.
Custard can be drizzled with extra John West Passionfruit.
Nutritional information is for Passionfruit Creme Custard only.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 339kJ (81Cal) | 1070kJ (255Cal) |
| Protein | 0.9g | 2.9g |
| Fat - Total | 6.4g | 20.1g |
| - Saturated | 3.9g | 12.4g |
| Carbohydrate | 5.0g | 15.8g |
| - Sugars | 3.6g | 11.4g |
| Dietary Fibre | 0.3g | 1.0g |
| Sodium | 12mg | 37mg |
| Potassium | 36mg | 112mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
Share
To share this recipe on Facebook or Twitter, just click the icon.
Passionfruit Creme Custard
Passionfruit Creme Custard
ingredients
3 egg yolks
2 tablespoons caster sugar
1 tablespoon plain flour
1 tablespoon cornflour
¼ cup milk
300ml thickened cream
170g can John West Passionfruit Pulp in Syrup, strained, discard seeds
instructions
step 1
In a small bowl combine egg yolks, sugar, flours and milk, mix until smooth.
step 2
Heat cream in a saucepan until almost boiling, pour over egg yolk mixture and stir well. Return mixture to saucepan, stir constantly over a medium heat until thickened.
step 3
Remove from heat and stir in John West Passionfruit syrup. Pour into a bowl and cover surface directly with plastic wrap. Chill.
step 4
For serving, place small spoonfuls into Chinese spoons or small bowls and decorate with frosted flowers.
to make toffee
Mix 1/3 cup caster sugar and 1/3 cup brown sugar and sprinkle onto a clean dry oven tray (do not grease tray). Place under a medium heat to grill and allow sugars to caramelise (do not leave toffee unattended). It will take approximately 2 minutes. Remove tray and set aside to cool.
Break the toffee into shards. make ahead of time and store in an air tight container with a packet of silica gel crystals.
serves 20 5 min prep recipe tip
As the custard begins to thicken, stir vigorously or use a whisk to ensure a smooth, lump free custard.
Passionfruit crème can be made up to 3 days in advance. Make sure the surface is covered with plastic wrap to prevent a skin from forming. Refrigerate until required.
Custard can be drizzled with extra John West Passionfruit.
Nutritional information is for Passionfruit Creme Custard only.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au