Custard and granadilla soup

serves 4

  • 250 ml cream
  • 250 ml milk
  • 1 vanilla pod’s seeds
  • 4 egg yolks
  • 30 ml sugar
  • pinch of salt
  • 1 can (115 g) granadilla pulp
  • 10 ml icing sugar, sifted

Pour cream and milk into a pot. Cut open the vanilla pod and scrape out the seeds with the back of a teaspoon. Add seeds to milk. Heat slightly. Beat together the egg yolks, sugar and salt. Slowly add milk mixture to it. Pour back into pot and heat over low temperature while stirring continuously. Your custard is ready when it coats the back of a metal spoon. Put granadilla pulp and icing sugar into a pot. (This is to thicken the pulp so it lies prettily on top of the custard.) Bring to the boil while stirring and simmer until pulp has thickened quite a bit. Spoon custard into bowls and decorate with a teaspoonful of pulp on top. Serve with biscotti (supermarket bought).

To drink
Kanu’s Kia Ora Noble Late Harvest