6
Medium
By Victoria Alexander and Genevieve Harris
Published 1995
To make these custards you will need six small moulds,
PLACE THE MOULDS on a large, flat baking sheet (to protect the bench) and have to hand a pair of tongs with a firm grip. Put the sugar and water in a saucepan. Stir over a medium heat just until the sugar has dissolved. Let the sugar syrup boil until it is a pale golden colour. This will probably take 10–15 minutes. If it browns unevenly in the pan you can shake the pan to even the colour out. Do not stir with a spoon or the sugar will crystallise. Dip the base of the saucepan in cold water to stop the sugar from cooking further. Pour the syrup into the moulds, then pick them up with the tongs and swirl the syrup so that it coats the sides. Pour any excess syrup back into the saucepan. Be extremely careful not to get the caramel on yourself, it will burn badly. If the caramel becomes too thick, warm it gently over a low heat. To remove any excess caramel from the saucepan, fill it with water and boil until the caramel is dissolved.
TO MAKE THE PASSIONFRUIT JUICE, slice open the passionfruit and scoop out all the pulp. Pass this through a fine sieve and discard the seeds. This is slightly easier if you put the pulp in a food processor and process for a few minutes.
WHEN THEY ARE COOKED, remove the moulds from the baking sheet and place them in the refrigerator for at least 5 hours. The custards will be easier to turn out if they are made the day before you want to serve them.
TO MAKE COCONUT WAFERS,
HAVE READY a baking sheet covered with nonstick silicon paper or another non-stick surface. Spread circles of the mixture on the baking sheet as thinly as possible, to about a
WHEN THE WAFERS ARE READY, remove the baking sheet from the oven and let the wafers cool for a few minutes, then carefully peel them off. If you have used non-stick silicon paper, you should be able to do this with your hands, a scraper or a knife. If desired, shape the wafers by draping them while still warm over a rolling pin or other curved object. This should make about eight coconut wafers.
TO SERVE CUSTARDS, press lightly around the edges of the moulds and turn the custards out onto plates. They may be garnished with a little fresh passionfuit if desired. Serve with the coconut wafers.