Cherimoya Custard Sauce

Preparation info

  • Difficulty


  • Yield: About

    2 Cups

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 3 very ripe cherimoyas (custard apples) (about pounds)
  • 1 cup milk
  • 1 teaspoon pure vanilla extract
  • 3 large egg yolks
  • cup sugar
  • cup heavy cream or, preferably, crème fraîche


  • Peel the cherimoyas and discard the skins. The flesh should be quite soft. Put the flesh into a food mill and turn the handle to strain the pulp. Discard the seeds. There should be slightly more than 1 cup pulp. Put the pulp into the container of a food processor and blend thoroughly. Set aside.
  • Put the milk into a saucepan and add the vanilla. Bring to the boil.
  • Meanwhile, put the egg yolks in another saucepan and add the sugar. Beat rapidly with a wire whisk or electric mixer. Beat until light and fluffy. Gradually add the hot milk, beating vigorously. Pour this mixture into a clean saucepan and continue beating. Cook over low to medium heat (it is best if you use a heat pad), beating constantly. Have ready a bowl of ice in which to chill the sauce. Cook the sauce, stirring, until it reaches 185 degrees on a candy thermometer, or until it coats a wooden spoon. It must be thickened and custardlike.
  • Remove from the heat and set the saucepan in the bed of ice. Stir occasionally, until cooled.
  • Stir in the cream or crème fraîche and the cherimoya purée.
  • Serve with chocolate-pecan cake.