Caper Custard

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Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

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  • 50 g capers
  • 750 ml cream
  • 1 lime – the zest
  • 8 g iota carrageenan


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 minute. Reserve in a piping bag in the fridge until needed.