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Craig Claiborne

Cherimoya Custard Sauce

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Preparation info
  • Yield: About

    2 Cups

    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 3 very ripe cherimoyas (custard apples) (about 1½ pounds)
  • 1 cup milk

Method

  • 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

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