On a sun-drenched afternoon, I found myself wandering through a vibrant local market, where the air was filled with the sweet scent of ripe tropical fruits. The sight of glossy passion fruits caught my eye, and I couldn’t resist the urge to bring some home. The idea of creating a luscious custard, infused with the rich flavors of vanilla and coconut, and topped with a tangy passion fruit drizzle took root in my mind. The combination of these ingredients would evoke the essence of a tropical paradise, making this dessert a perfect ending to any meal.
Ingredients
2 cups coconut milk
1 vanilla bean (or 1 teaspoon vanilla extract)
4 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 cup passion fruit pulp (fresh or canned)
2 tablespoons honey (or to taste)
Instructions
Start by preheating your oven to 325°F (160°C). This will prepare the environment for your custard to bake gently and evenly.
In a medium saucepan, pour in the coconut milk and scrape the seeds from the vanilla bean, adding both the seeds and the bean pod to the saucepan. If using vanilla extract, add it later. Heat the mixture over medium heat until it begins to steam, but do not let it boil. Once heated, remove from the heat and let it sit for about 10 minutes to allow the flavors to meld.
In a mixing bowl, whisk together the egg yolks, sugar, cornstarch, and salt until the mixture is smooth and pale. Slowly pour the warm coconut milk mixture into the egg yolk mixture, whisking continuously to prevent the eggs from cooking. If you’re using vanilla extract, add it now.
Once well combined, strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or the vanilla bean pod. This step ensures a silky smooth custard.
Pour the custard mixture into individual ramekins or a baking dish. Place the ramekins in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the ramekins. This water bath will help the custard cook gently and evenly.
Bake in the preheated oven for 25-30 minutes, or until the custards are just set but still slightly wobbly in the center. Remove from the oven and carefully take out the ramekins from the water bath. Let them cool at room temperature for about 15 minutes, then refrigerate for at least 2 hours or until chilled.
While your custards are chilling, prepare the passion fruit drizzle. In a small bowl, combine the passion fruit pulp and honey, adjusting the sweetness to your liking. Set aside until ready to serve.
Once the custards are chilled, it’s time to plate them up. Gently run a knife around the edges of each ramekin to loosen the custard, then invert onto a plate if desired or serve directly in the ramekin. Drizzle the passion fruit mixture over the top, allowing the vibrant color and tart flavor to contrast beautifully with the creamy custard.
As you take your first bite, let the tropical flavors transport you to that sunny afternoon at the market, where each spoonful is a delightful reminder of summer’s bounty. Enjoy this unique and elegant dessert, perfect for any occasion!