Recipe review: Individual passionfruit custards – QFIIT, page 180

[Katiej]

The recipe was quick to make and very easy to follow.   The custards were lush!!   The texture was smooth, creamy & rich.   I’d definitely make this again.

The recipe says to place the custard in 4 tea cups and then steam in the varoma.  I love the idea of using tea cups for desserts and have served cold desserts in tea cups in the past, but this was the first time I’ve actually “cooked” in them.  I was a little hesitant in case the heat cracked the cups, but figured I’d give it a go and if they did break I’d have the perfect excuse to go shopping!  No problems though and the 4 tea cups are the perfect size for the varoma tray.

I really liked the method of steaming the custards in the varoma.  I often make low-fat custards baked in a low oven using coconut flavoured evaporated milk and stevia and I might borrow this steaming method next time I make these.

[cecilia]

Great review, Katiej.  Thank you.  It must have been nervewracking putting the teacups into the Varoma.  I think I'd still be nervous, but less so now you and Alyce have both been brave before me.  I love custard so these are on the list to try - the only thing holding me up is remembering the passionfruit at the shop.

[JulieO]

They look lovely Katie. 

[DizzyGirl]

i don't own any tea cups only mugs. Sad hey 
Oh well if I buy this book, I will need to get some tea cups too 

[judydawn]

I only have Royal Albert & Noritake tea cups - wonder if it would be safe to use them.

[Cornish Cream]

They look a very classy dessert in the teacups Katie

[CreamPuff63]

tea cups are made for boiling hot cups of tea. the porcelain has been fired at extremely high temperatures -- why not go ahead and use them and enjoy!  love the sound of this recipe

[trudy]

Thanks for the review Katie.  They look great!!!

[CreamPuff63]

Well I'm feeling a bit like Julia Childs as I merrily cook my way through this book, and am enjoying reading what everyone else is cooking from it. These were delicous and quick to make. Loved the passionfruit flavour, and seriously will need to plant a vine for next summer. I didn't have any teacups, but had some little dessert dishes which I was able to use. I halved the recipe. 5/5

[alyce alexandra]

Loving reading all your reviews Cream Puff and cannot believe how fast you and Judy are going through the recipes - amazing! It really is like Julie and Julia. Looking forward to reading about what you make next

[Tasty]

These are lovely, light and silky and something I will definitely make again.

I had to use up some cream I had originally bought to make soft butter but decided not to as I had already bought butter.

Despite the fact I added eggs to the warm/hot milk and cream mixture when I was supposed to have set it aside it all worked out. I used passionfruit pulp from a jar instead of fresh passionfruit and the combination is just divine!

Easy and great for guests as you can make these ahead. I was a bit nervous about the cooking in teacups too but all was good.

This is the kind of custard recipe I was looking for to use as part of cakes rather than the thick one you get at demos.

They are quite large servings. Here is a photo:

[cookie1]

They look perfect Tasty.

[JulieO]

They look perfect Tasty. 

I love the taste of passionfruit, but sadly no one else in my family does, so I never make anything with them or they won't get eaten 

Must look at the recipe to see if I could use something in place of. 

[Kimmyh]

Lovely tasty. I'm off to find the recipe.