Caper Custard

Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 50 g capers
  • 750 ml cream
  • 1 lim


Squeeze excess liquid from the capers and add to a pot with the cream and lime zest. Bring to the boil and transfer to a Thermomix jug. Set the temperature to 80°C, and blend on high until the custard reaches 80°C, then add the iota carrageenan. Blend for another minute to activate the iota carrageenan, and then place in the fridge to cool.

Transfer to the blender and blend for another