This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Vanilla custard
Method
1.Preheat oven to 180°C.
2.Pour boiling water over the tamarillos to cover and leave for 3-4 minutes. Remove and when cool enough to handle, carefully peel away the skin. Slice in half lengthwise and lay cut-side up on a tray. Sprinkle with brown sugar and cinnamon.
3.Bake for 30 minutes until the sugar has caramelised and the fruit releases its juices. While they bake, make the custard.
4.For the custard, bring the milk to a near boil. Whisk the egg yolk, sugar and custard powder in a bowl until pale and foamy. While still whisking, add the milk in a steady stream and mix to combine. Return to the pan, add the vanilla and heat gently for 3-4 minutes or until thickened and you can no longer taste the custard powder. Keep stirring to keep it from sticking.
5.Divide the custard into four bowls and gently place roasted tamarillos on top. Drizzle any roasting juices over and serve with whipped cream, if desired.
Note
- Dust on some extra cinnamon for a final flourish, if desired. – I’m not a fan of either straight egg custard (too eggy) or custard made only with custard powder (too fake tasting), so I like that Mum combines the two in her vanilla custard – the flavour and texture is just right.