Cherimoya Custard Sauce

Preparation info
  • Yield: About

    2 Cups

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 3 very ripe cherimoyas (custard apples) (about pounds)
  • 1 cup milk


  • 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 thorough