Can I store this custard for later?

Yes, the custard can be stored in the refrigerator for up to 3 days.

Can I substitute the durian in the recipe?

You can substitute durian with mango or jackfruit for a different fruit flavor.

Is it possible to make this recipe ahead?

Yes, it can be made the day before and stored in the fridge until serving.

Can the coconut sauce be made with light coconut milk?

Yes, but the sauce will be less rich and creamy.

How should I reheat the custard?

It is best served cold, but you can warm it slightly in a water bath if desired.

Silky Vietnamese Durian Custard with Coconut Sauce

Name: Silky Vietnamese Durian Custard with Coconut Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Dessert
Ingredients: 1 cup durian pulp; 3 large eggs; 1/2 cup granulated sugar; 1 cup whole milk; 1/4 teaspoon vanilla extract; 1 cup coconut milk; 2 tablespoons granulated sugar; 1/4 teaspoon salt; 1 tablespoon cornstarch

A Luscious Dessert Inspired by Tropical Flavors

Experience the creamy and aromatic fusion of durian and coconut in this traditional Vietnamese dessert.

1 h 30 min
4
Intermediate

Ingredients

For the Durian Custard

1 cup durian pulp

seeds removed and mashed

3 large eggs

1/2 cup granulated sugar

1 cup whole milk

1/4 teaspoon vanilla extract

For the Coconut Sauce

1 cup coconut milk

2 tablespoons granulated sugar

1/4 teaspoon salt

1 tablespoon cornstarch

mixed with 2 tablespoons water

Preparation

Making the Durian Custard

Preheat oven to 325°F (160°C)

Preheat the oven to 325°F (160°C).

Whisk eggs, sugar, and vanilla

Whisk together the eggs, sugar, and vanilla in a bowl until blended.

Mix in durian pulp and milk

Add the mashed durian pulp and whole milk, stirring until combined.

Strain the custard mixture for an extra-smooth texture.

Preparing the Coconut Sauce

Combine coconut milk, sugar, and salt

In a small saucepan over medium heat, combine the coconut milk, sugar, and salt.

Simmer mixture

Stir until the sugar dissolves and mixture simmers gently.

Add cornstarch slurry

Slowly stir in the cornstarch slurry, and cook until the sauce thickens.

Do not let the coconut sauce boil, as it might split.

Cooking Process

Bake the Custard

Pour the durian custard mixture into ramekins, place in a baking pan, and fill the pan with hot water halfway up the sides of the ramekins. Bake for 45 minutes or until set.

Cool the Custard

Allow custard to cool at room temperature, then refrigerate for at least 1 hour.

Serve with Coconut Sauce

Drizzle with coconut sauce before serving.

Plating & Serving