Creamy Custard Apple Dessert
A quick, comforting and naturally sweet custard apple dessert that blends creamy custard with the tropical richness of ripe sitaphal. It’s light, indulgent, and perfect for both lazy afternoons and elegant dinners.
Equipment
- Saucepan
- Whisk
- Mixing Bowl
Ingredients
Main Ingredients
- 2 ripe custard apples scooped and deseeded
- 1 cup milk
- 2 tbsp sugar adjust to taste
- 1 egg yolk
- 1 tsp cornflour
- 1/2 tsp vanilla extract
- 1 pinch cinnamon or nutmeg optional
- 1 tbsp cream optional, for extra richness
For Garnish
- chopped nuts or caramel drizzle optional
Instructions
- Scoop the pulp from the ripe custard apples and remove all seeds. Set the pulp aside.
- Gently warm the milk in a saucepan over medium-low heat. Do not boil. Stop when tiny bubbles appear at the edges.
- In a small bowl, whisk together egg yolk, sugar, and cornflour until smooth.
- Slowly pour a little of the warm milk into the egg mixture, whisking continuously to temper the eggs.
- Return this tempered mixture to the saucepan and cook over low heat, stirring constantly until thickened.
- Remove from heat and stir in vanilla extract and a pinch of cinnamon or nutmeg. Let it cool slightly.
- Fold in the custard apple pulp gently. Mix until evenly combined.
- Chill in the fridge for 10–15 minutes or serve warm. Add cream if desired.
- Garnish with chopped nuts or a drizzle of caramel before serving.
Notes
Use very ripe custard apples for best flavor. Let the custard cool before adding fruit to avoid curdling. For an egg-free version, substitute egg yolk with 1 tsp more cornflour.