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This recipe was first published in Taste magazine.
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Ingredients
Method
1.Preheat oven to 160°C. In a medium bowl, whisk yolks and sugar until pale yellow, then whisk in the cornflour.
2.Pour cream into a small saucepan, add vanilla, bring to boiling point then quickly remove from heat.
3.Slowly pour hot cream into yolk mixture while whisking to prevent curdling.
4.Place sieve on top of still-warm saucepan and strain mixture back into saucepan.
5.Part-fill a large pan with boiling water and place on medium-high heat. Place custard pot inside pan to form a bain-marie (see recipe tip); the pot should float, with water about one-quarter of the way up its sides. Stir custard until thick enough to coat the back of a spoon.
6.Place sugar, water and lime juice in a small pot and stir to dissolve. Bring to the boil, add feijoas, then reduce heat, cover and poach at a gentle simmer for 2 minutes. Remove feijoas with slotted spoon and place one in each of four ramekins. Pour custard over top.
7.Place ramekins in bain-marie in oven (see recipe tip). Bake for 25-30 minutes until custard is firm but wobbly in middle. Cool in bain-marie, then remove, cover with plastic wrap and refrigerate for 2-3 hours or overnight.
8.To glaze, heat oven grill to 225°C. Remove plastic wrap and gently blot any moisture from custard tops with paper towel. Sprinkle sugar mix over each and place ramekins under grill for 2-3 minutes to caramelise sugary tops (or use a cook’s blowtorch). Serve immediately.
Note
- Bain-marie’ is the French term for a water bath, which enables ingredients such as eggs or chocolate to be cooked very gently. To make a bain-marie for the oven: line a high-sided oven dish with a tea towel. Stand your filled ramekins inside dish then place dish in oven. Carefully pour boiling water into dish to cover bottom third of ramekins, then bake; you may need to replenish boiling water during long cooking
