Silky Vietnamese Durian Custard with Coconut Sauce
Experience the creamy and aromatic fusion of durian and coconut in this traditional Vietnamese dessert.
Preparation
Get these tasks done before you start cooking.
Making the Durian Custard
- 1
Preheat oven to 325°F (160°C)
Preheat the oven to 325°F (160°C).
- 2
Whisk eggs, sugar, and vanilla
Whisk together the eggs, sugar, and vanilla in a bowl until blended.
- 3
Mix in durian pulp and milk
Add the mashed durian pulp and whole milk, stirring until combined.
Tip: Strain the custard mixture for an extra-smooth texture.
Preparing the Coconut Sauce
- 1
Combine coconut milk, sugar, and salt
In a small saucepan over medium heat, combine the coconut milk, sugar, and salt.
- 2
Simmer mixture
Stir until the sugar dissolves and mixture simmers gently.
- 3
Add cornstarch slurry
Slowly stir in the cornstarch slurry, and cook until the sauce thickens.
Tip: Do not let the coconut sauce boil, as it might split.
How to Make Silky Vietnamese Durian Custard with Coconut Sauce
Total time: 2 h · Yields 4 servings
- 1
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.
- 2
Cool the Custard
Allow custard to cool at room temperature, then refrigerate for at least 1 hour.
- 3
Serve with Coconut Sauce
Drizzle with coconut sauce before serving.
Chef's Tips
Frequently asked questions
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.
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