The possibilities with jackfruit are endless, a versatile fruit that continues to inspire me. It can elevate the simplest recipes into something extraordinary. A truly remarkable fruit, with a natural rich flavour that makes it ideal for everything from cakes, ice creams, and puddings to pancakes, milkshakes, and traditional sweets. Jackfruit caramel custard is a beautiful fusion dessert combining the silky elegance of the classic custard with the tropical sweetness of the ripe fruit. With its honey-like sweetness and unmistakable aroma, it blends seamlessly into the creamy custard, adding a delicate fruitiness and a lovely golden hue, making every spoonful smooth, luscious, and deeply satisfying.
The amber caramel layer at the base adds just the right touch of bittersweetness, balancing the natural sugar of the fruit. As the custard is unmoulded, the glossy caramel cascades over the exquisite pudding, creating a dessert that is stunning in appearance and tempting to eat. Each bite offers a velvety texture, the richness of the custard, and the fragrant notes of ripe jackfruit. Perfect for dinner parties, festive celebrations, or simply when you want to treat yourself to something amazing.
The amber caramel layer at the base adds just the right touch of bittersweetness, balancing the natural sugar of the fruit. As the custard is unmoulded, the glossy caramel cascades over the exquisite pudding, creating a dessert that is stunning in appearance and tempting to eat. Each bite offers a velvety texture, the richness of the custard, and the fragrant notes of ripe jackfruit. Perfect for dinner parties, festive celebrations, or simply when you want to treat yourself to something amazing.
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Jackfruit Caramel Custard
(Serves 8)
Caramel
Ingredients:
1/2 cup sugar
4 tablespoons water
Method:
In a saucepan, heat sugar with water. Do not stir sugar but swirl the pan.
Cook till sugar is dark amber in color. Pour caramel in a baking dish or pan ensuring to spread caramel along the bottom and sides of the dish. Set aside to cool.
Preheat oven to 300 F or 150 C.
Custard
Ingredients:
3 cups half and half cream (with butterfat content of 10%)
1 cup puree of ripe jackfruit pods
6 eggs
1/4 cup sugar
1 teaspoon vanilla extract
Method:
Beat eggs with sugar in a bowl, then add vanilla extract. Simultaneously, heat milk cream in a saucepan. When slightly warm, pour milk gradually into the egg mixture while whisking continuously to prevent eggs from cooking. This is called tempering where the temperature of the eggs are raised without heating them through. Do not add warm milk cream all at once. Mix in the jackfruit puree and combine well.
Strain the above egg mixture through a sieve into the prepared baking dish or pan. Ensure that the caramel is cool and set before pouring the egg mixture.
Bake in a water bath or bain-marie until the custard has set all around with a slight jiggle in the centre, about 1 hour 15 minutes. Baking time varies depending on the size, type and brand of the oven. Alternatively, the custard can be steamed. Once set, lift the baking dish or pan carefully out of the water and cool. Cover and chill overnight in the refrigerator.
When serving, place the cake pan in a bowl of hot water for few seconds to release the caramel. Then, run a knife all round the edge of the custard and with your hands, gently move baking dish or pan both clockwise and anti-clockwise to loosen custard. Invert onto a dish, cut into
wedges and serve.
Note:
To read click here: Copyright & Privacy Policy
Jackfruit Caramel Custard
(Serves 8)
Caramel
Ingredients:
1/2 cup sugar
4 tablespoons water
Method:
In a saucepan, heat sugar with water. Do not stir sugar but swirl the pan.
Cook till sugar is dark amber in color. Pour caramel in a baking dish or pan ensuring to spread caramel along the bottom and sides of the dish. Set aside to cool.
Preheat oven to 300 F or 150 C.
Custard
Ingredients:
3 cups half and half cream (with butterfat content of 10%)
1 cup puree of ripe jackfruit pods
6 eggs
1/4 cup sugar
1 teaspoon vanilla extract
Method:
Beat eggs with sugar in a bowl, then add vanilla extract. Simultaneously, heat milk cream in a saucepan. When slightly warm, pour milk gradually into the egg mixture while whisking continuously to prevent eggs from cooking. This is called tempering where the temperature of the eggs are raised without heating them through. Do not add warm milk cream all at once. Mix in the jackfruit puree and combine well.
Strain the above egg mixture through a sieve into the prepared baking dish or pan. Ensure that the caramel is cool and set before pouring the egg mixture.
Bake in a water bath or bain-marie until the custard has set all around with a slight jiggle in the centre, about 1 hour 15 minutes. Baking time varies depending on the size, type and brand of the oven. Alternatively, the custard can be steamed. Once set, lift the baking dish or pan carefully out of the water and cool. Cover and chill overnight in the refrigerator.
When serving, place the cake pan in a bowl of hot water for few seconds to release the caramel. Then, run a knife all round the edge of the custard and with your hands, gently move baking dish or pan both clockwise and anti-clockwise to loosen custard. Invert onto a dish, cut into
wedges and serve.
Note:
- A water bath or bain-marie is a method of heating desserts gradually. A wide deep pan (preferably a roasting pan) that can accommodate a smaller baking dish or pan is used. The smaller pan with the dessert mixture is placed inside the large one. Hot water is poured in the large pan till it reaches halfway up the outside of the smaller pan. The large pan with the hot water and smaller pan containing the dessert mixture is carefully placed in the oven. The water bath method heats the dessert gently, preventing it from burning, drying or curdling.
