Archive for the ‘curd’ Category

Coconut souffles with Lime Curd

So, what to do for dessert? A super, impressive and exotic dinner deserves an equally lovely little sweet treat to end things off. I decided to stick with the tropical, Thai-inspired theme. That, and Mr P and I both love a little souffle! Souffles aren’t as hard to make as you are sometimes led to believe. Be gentle when folding the egg white into the custard and don’t open the oven until they’re done. Otherwise they’re pretty simple fare, all in all, and satisfyingly impressive at the same time. You want a souffle that’s still creamy in the middle, not dry and over cooked, so keep an eye on them near the end, ready to whip them out and serve straight away, while they’re still puffed up. The custard can be made well in advance and kept in the pot with a piece of greaseproof paper over the top to stop a skin forming (or in the fridge if you’ve made it the day before), so that all you need to do when your guests are ready for dessert, is whip up the egg whites, fold in and bake. Voila!

Coconut souffles with Lime Curd 2

Coconut Souffle with Lime Curd

makes 4 souffles

for the coconut cream:
135 ml coconut milk
60 ml cream
4 Tbsp dessicated coconut
1 egg
1 ½ Tbsp caster sugar
2 tsp corn flour
1 Tbsp cold milk
for the souffles:
120 ml coconut cream
2 egg whites
1 Tbsp caster sugar

caster sugar and butter for ramekins

fist make the coconut cream:
– heat the coconut milk, cream and coconut in a saucepan until almost boiling. Remove from heat and cool slightly.

– beat the egg with the sugar until frothy.

– in a little bowl (I use a sushi soy bowl for this) mix the cornflour with the cold milk to form a paste. Add to the egg mixture and mix well. Strain through a sieve.

– add a couple tablespoons coconut mixture to the egg and beat, then pour the egg mix into the coconut mix and return to heat.

– heat over a low heat, stirring constantly, until mixture reaches a custard consistency. Remove from heat and allow to cool, with a piece of parchment on top to prevent a skin forming.

– pre-heat oven to 325˚F ; butter and sugar the inside of 4 individual ramekins .

– when mix is cool and you’re ready to make the dessert, whip the egg whites until frothy.

– add the sugar and whip until stiff peaks form.

– mix about 2 Tbsp egg white in to the custard vigorously, to lighten the mix, then gently and carefully fold in the rest of the egg-white in 3 or 4 batches.

– divide mix between ramekins. Run a knife around the edge of the mixture: this helps them rise evenly.

– bake for 8 – 11 mins. Keep an eye on them you don’t want them to over cook. The middle should still be creamy.

– remove from oven and serve immediately with a spoon of lime curd in the middle and a sprinkle of lime zest.

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Lime curd


I love lime curd. I love lemon curd too. They answer the call of both my sweet tooth and my tart tooth in one, goopy, slurpy go. The first time I made lemon curd, as a teenager, I was so astounded at how good it tasted and how simple it was to make that I wolfed the batch down over just a few afternoons, straight from the jar, no doubt sitting on our sundeck with my feet dangling in the pool, still in my school uniform. Sorry, Mum. I’m still thrilled every time I make a citrus curd by its seemingly complex and yet comfortingly old fashioned nature. It’s really so simple to make, takes almost no time, and can absolutely not be compared in the least to the gelatinous, pasty excuse sold in jars on the shelf. This is truly delicious sandwiched between two Victoria Sponges, as a topping on fairy cakes or spread on hot toast. Or, you know, with a teaspoon and a contemplative mood.

Lime curd 2

Lime Curd

makes about 650 ml

1 stick butter
6 large eggs
½ cup caster sugar
1 cup freshly squeezed lime juice (I used 6 limes)
zest from 2 limes

– put the butter in a medium, heavy bottomed sauce pan and melt over a low heat

– in a mixing bowl, beat the eggs with the sugar and lime juice until frothy

– strain through a sieve, then add zest

– add to melted butter and whisk over a medium-low heat until a custard consistency is reached.

– bottle in sterilized jars and cool before refrigerating.

Lime curd

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