Zobo Reduction Custard With Mixed Fruits

featuring Chef Cupid

INGREDIENTS

METHOD

  1. Pour milk and red food coloring into a medium-sized pot and set the stove to medium-low heat until it starts to simmer. Stir to prevent burning.

  2. In a separate bowl, combine cornstarch and sugar and whisk thoroughly.

  3. Stir in the egg first followed by vanilla. Combine well.

  4. Remove simmering milk from heat and slowly add it to egg mixture, stirring continuously.

  5. Return the whole mixture back to the pot and cook on medium heat until custard is thick.

To make the reduction

  1. Rinse and prepare your zobo and pineapple 

  2. Cook the zobo, pineapple, ginger, cloves, sugar, boil on medium heat for 40 minutes, strain and return liquid back to the saucepan to reduce 

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​Custard

  • 2 cups milk

  • 1 whole egg

  • ¼ cup white sugar

  • 1 tablespoon corn starch

  • 1 teaspoon vanilla essence/extract

  • 2 tsp red food coloring 

Zobo Reduction

  • 1 cup Zobo leaves 

  • Half of a small Pineapple

  • Pineapple peels (the skin of the pineapple you're using) 

  • 4-5 cups of Water

  • 1 teaspoonful Cloves (optional)

  • 1 tablespoonful Ginger (Grated or chopped Ginger) (optional)

  • 1 cup sugar 

Mixed fresh fruits 

  • Blueberry 

  • Pineapple 

  • Strawberry

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©2018 by Chef Stone