Ok so in my last post I was celebrating the fact that the weather was getting a little cooler, but that’s very much no longer the case. It’s supposed to be literally 100 degrees the next couple days. That’s bad people. My brain is already starting to be in the fall mood, but 100 degrees is going to make it difficult for me to keep my regular level of fall delusion.
With that being said, I know that it’s still summer. I am aware of the fact that there are basically 2 more months of summer. But that won’t stop me from looking forward to cozy months, and you guys I have a good feeling about this fall. Last fall was a bit of a drag, but I have high expectations for this year.
Anyways, let’s get back to the present. Fourth of July is this weekend, which means people are looking for summer recipes. While this might not be a great Fourth of July recipe, it’s certainly a good tropical summery treat. On that note though, if you’re looking for a good Fourth of July treat, I would recommend strawberry earl grey cookies, peach cardamom crisp, strawberry cardamom sweet rolls, and hibiscus and honey lemonade.
Describe this Recipe to me
Taste: The custard part of this recipe combines sweet vanilla bean and coconut. The coconut is subtle so that it doesn’t overwhelm any of the other flavors. The mango and passionfruit compote has a sweet mango flavor, with a little tartness from the passionfruit and lemon which compliments the delicate custard perfectly.
Texture: The custard is perfectly creamy and set just enough that it holds its shape, but doesn’t have a tacky or jelly like texture. The compote on top is set like a chunky jam, so you get some bigger pieces of mango with each spoonful of custard.
Ease: This recipe is of medium difficulty to throw together. The compote is super simple, and there’s very few ways it can go wrong. The custard can be a little trickier because we’re tempering eggs, but if you read through the recipe first and take it slowly and patiently, it’s perfectly reasonable.
The Custard
For this recipe, I used the same base custard as I did for my malted coffee custards from a few weeks ago. It’s a pretty straight forward process starting with cooking cream on the stove with a little vanilla and coconut extract, then pouring that over some egg yolks, sugar, and cornstarch to temper the eggs. Then we pour that back in and cook the whole custard for a few minutes until it thickens a little. Divide this between ramekins and you’re done. The coconut is a subtle flavor that pairs perfectly with the delicate creaminess of the custard.
The Compote
This compote might sound fancy, but it’s really quite simple to throw together. It starts by cooking some frozen mango chunks with a little passionfruit nectar and sugar. Once that cooks a little, we add in some more passionfruit juice mixed with cornstarch and lemon juice. This will thicken up the compote so that it starts to resemble a sort of chunkier jam. This will thicken more as it cools, and it’s sweet and tart flavor compliments the custard so perfectly.
Vanilla Coconut Custard with Mango Passionfruit Compote
Ingredients
Method
- In a medium sized heat safe glass bowl, whisk together the egg yolks and sugar. It will be a little thick and clumpy at first but if you keep whisking, it should thin out and lighten slightly in color. Place the cornstarch on top of the egg yolk mixture, but don't mix it in yet. Set aside.
- In a large saucepan, whisk together the heavy cream, malted milk powder, coconut extract, and vanilla bean paste. Bring the mixture to a simmer over medium heat. Once simmering, slowly and carefully stream about ½ cup of the warm cream into the egg yolk mixture, stirring constantly. Next, slowly pour the tempered egg yolk mixture back into the remaining cream in the saucepan, stirring constantly. Cook the mixture over medium heat, stirring constantly for 2-3 minutes or until thickened, but still pourable.
- Once cooked, run the custard through a sieve to remove any clumps and into a large liquid measuring cup or a bowl with a spout. Divide the custard evenly between 5 ramekins. Let the custard cool in the ramekins for 10 minutes before covering each with cling wrap so that the cling wrap is touching the surface of the custard (to prevent a film from forming on top as they chill). Chill the covered custards for 4 hours.
- In a small bowl, whisk together ¼ cup of the passionfruit nectar, the lemon juice, and the cornstarch until combined. Set aside.
- In a large saucepan, stir together the remaining passionfruit nectar, frozen mango, and sugar. Cook over medium heat for 3-5 minutes or until the mango starts to cook down. Add in the cornstarch mixture and continue to cook, stirring frequently, until the mixture starts to become a sauce. Try to break apart some of the larger chunks of mango. Depending on the size of your mango chunks, this can take between 5-10 minutes. Once cooked, stir in the vanilla.
- Pour the compote into a medium sized, heat safe bowl. Let it cool down for 15-20 minutes before covering with cling wrap and placing in the fridge to cool completely.
- Once both the custard and compote have chilled, it's time to serve! Top each custard with a generous spoonful of the compote, and enjoy! Store leftover custard and compote separately, in the fridge for up to 4 days. Enjoy!