Peach & Passion Fruit Custard

Fresh peaches, tumbled into wonderfully light as air custard, flavoured with Beaumes de Venise; you can use sherry or Marsala instead. The passion fruit pulp helps to cut through the sweet edge.


  • 4large egg yolks
  • 3tbsp caster (superfine) sugar
  • 100ml dessert wine e.g. Beaumes de Venise
  • 150ml double (heavy) cream
  • 2 fresh peaches, stoned & sliced
  • 2 large passion fruits


  1. Put the yolks and sugar in a large heatproof bowl and whisk with an electric beater until pale and thickened. Gradually add the wine 1tbsp at a time, whisking well after each.
  2. Set the bowl over a pan of simmering water, continue to whisk until thick and foamy, about 5-7 minutes. The whisk will leave a thick trail on the surface when it’s ready.
  3. Remove from the heat and whisk until cool.Remove from the heat and whisk until cool.
  4. Whip the cream to soft peaks, not too stiff. Fold into the cold egg custard and then spoon into serving dishes.
  5. Press the sliced peaches with a fork to crush slightly for the juice to run. Halve the Passion fruit scoop out the pulp and spoon onto the top of the custard, with the peaches.



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