| Prep: 25 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 343 | 7g | 3g | 66g |
| sugars | fibre | protein | salt |
| 48g | 2g | 10g | 0.11g |
As a proud Texan, my culinary inspiration often starts with traditional Southern recipes, but I’m constantly discovering and folding in new flavors from around the world. One recipe that truly exemplifies this fusion is the Soursop Custard, a delightful dessert that combines our familiar custard with the wonderfully unique flavor of the soursop fruit. Take a look at this beautiful dish below:
What Makes this Dish Special?
Not your average custard, Soursop Custard introduces an exotic fruit — soursop — to the classic dessert. Soursop, or prickly custard apple, boasts a flavor profile that perfectly dances between sweetness and sourness, a bit like a strawberry mixed with a tart apple. It lends an exciting twist to the traditional custard and takes your taste buds on a delightful journey.
Complementing Cuisine
Because of its fruit base, Soursop Custard pairs beautifully with many dishes, particularly with savory barbecue or spicy Tex-Mex entrees. It cuts through the heaviness and cools down the heat, leaving your palate refreshed. If you’ve ever enjoyed key lime pie or a lemon tart after a hearty meal, you know exactly the type of balance I’m talking about.
What About Health Benefits?
While dessert may typically be more sinful than saintly, Soursop Custard comes with a bonus: Health benefits! The soursop fruit is rich in antioxidants and vitamin C, which helps in replenishing your body’s needs whilst satisfying your sweet tooth. Plus, the eggs in the recipe contribute high-quality protein and vitamins, while the milk delivers a dose of essential calcium. Although it’s sweet, thankfully, this is one treat that doesn’t require too much of a guilt trip!
What You’ll Need
- 2 cups of fresh ripe soursop pulp
- 1 cup of sugar
- 3 cups of milk
- 6 large egg yolks
- 2 tablespoons of cornstarch
- 1/4 teaspoon of salt
- 2 teaspoons of pure vanilla extract
- 1 tablespoon of lime zest (optional)
Method
Step One
Firstly, puree the fresh ripe soursop pulp in a blender or food processor until it reaches a smooth consistency. This should yield about 2 cups of soursop puree.
Step Two
In a medium saucepan, combine the soursop puree, sugar, and milk. Cook over low heat, stirring constantly until the sugar is completely dissolved.
Step Three
While the soursop mixture is heating, whisk together the egg yolks in a large bowl. Gradually add in the cornstarch and salt, continuing to whisk until to the mixture is smooth and well combined.
Step Four
Once the sugar is fully dissolved in the saucepan, gradually pour the hot soursop mixture into the bowl with the egg yolks, whisking constantly to prevent the yolks from scrambling.
Step Five
Return the combined mixture to the saucepan and cook over low heat, stirring constantly until the custard is thick enough to coat the back of a spoon.
Step Six
Remove the custard from the heat and stir in the vanilla extract. If desired, add the lime zest for an extra burst of citrus flavor.
Step Seven
Finally, strain the custard into a clean bowl through a fine mesh sieve to remove any lumps and create a smooth texture. Allow the custard to cool, then cover and refrigerate until well chilled before serving.
