Passion Fruit Custard Recipe
Smooth, creamy custard infused with tropical passion fruit and baked to perfection — this dessert is a light yet indulgent treat that’s perfect for summer evenings or special occasions.
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Ingredients
4 Eggs large
4 tbsp Castor Sugar
1 Passion Fruit tin
2/3 cup Coconut Milk
Pinch of Salt
Instructions
- Custard: Preheat your oven to 180°C. In a mixing bowl, beat together 4 large eggs, 4 tbsp castor sugar, 2/3 cup coconut milk, and a pinch of salt until smooth.
- Pour the custard mixture evenly into 4 ramekins.
- Divide 1 tin of passion fruit evenly between the ramekins, stirring gently to mix some into the custard.
- Baking: Place the ramekins in a deep roasting tin. Fill the roasting tin with boiling water until it reaches three-quarters of the way up the sides of the ramekins.
- Bake for 40 minutes, or until the custard is just set with a slight wobble in the centre.
- Serving: Serve warm or chilled, topped with the remaining passion fruit pulp and a dollop of cream if desired.
Hints & Tips
- Use fresh passion fruit – If you have fresh fruit available, it will give a brighter, fresher flavour than canned.
- Don’t overbake – Remove from the oven when the custard still has a slight wobble in the centre; it will firm up as it cools.
- Serve chilled for summer – This dessert is especially refreshing when served cold from the fridge.
- Add a caramel layer – For extra sweetness, drizzle caramel sauce in the ramekins before adding the custard mixture.
- Infuse more flavour – Add a few drops of vanilla extract for a richer taste.
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