Feijoa & Tamarind Crème Caramel

David Neville

Serves

Preparation

40 mins

Cook

20 mins

Cool

6 hrs

Ingredients

	flesh of 8 ripe feijoas, skins reserved
	300ml full cream milk
	2 size 6 whole eggs, plus 2 size 6 egg yolks
	250g caster sugar
	½ teaspoon vanilla extract
	6 tablespoons tamarind concentrate
	2 tablespoons salted butter, plus extra for greasing

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Instructions

1.	Put the feijoa skins into a medium- sized pot with the milk.
2.	Heat until the milk begins to steam, but doesn’t boil (approximately 80°C).
3.	Remove from the heat and allow to steep for 10 minutes.
4.	Put the whole eggs and egg yolks into a clean bowl, add 80g sugar and the vanilla extract, whisk to combine.
5.	Once steeped, strain the feijoa milk onto the egg mixture and stir to combine.
6.	Put the remaining sugar into a clean, heavy-based pot and wet it with 2-3 tablespoons water.
7.	Cook over a moderate heat to an amber caramel then remove from the heat to cool for 2-3 minutes.
8.	Stir in the tamarind concentrate, being careful as it will splutter.
9.	Put 1 tablespoon caramel into the bottom of four 7cm x 4cm steel dariole moulds and set aside for the caramel to cool.
10.	Once cool, grease the moulds with butter down to the caramel. Store the remaining caramel until serving.
11.	Pour the custard evenly between the dariole moulds and place into a deep baking tray.
12.	Fill the tray with boiling water to reach halfway up the moulds.
13.	Heat the oven to 130°C and cook for 17-20 minutes uncovered.
14.	When the custard only has a slight wiggle to its centre, remove from the oven, carefully lift each dariole mould from the water and allow to cool for 20 minutes.
15.	Place into the fridge for at least 6 hours, or ideally overnight.
16.	Heat the remaining butter over a moderate heat and add the feijoa flesh.
17.	Cook for 15 minutes, stirring regularly, until it resembles wet jam. Cool and store in the fridge until ready to serve.
18.	To serve, run a knife around the edge of the custard and dip the mould into hot water for 20 seconds.
19.	Invert onto a plate and add a generous tablespoon of feijoa pulp.
20.	Warm the extra caramel and spoon over each crème caramel.

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