Alive and Cooking

Dulce de Luche

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5 egg yolks
3 tbsp. caster sugar (extra for fruit and cooked custard)
1 vanilla bean pod
2 tbsp. cornflour
3 tbsp. thickened cream
1 banana, halved lengthways
1 fresh pineapple circle, 2cm thick
1 mango, cut into 2 cheeks


To make the custard, scrape the seeds from the vanilla pod and combine with the egg yolks and 3 tbsp. caster sugar. Mix together gently with a fork until smooth. Sprinkle over the cornflour and stir until no lumps are visible. Pour in the cream and stir until silky.
In a steamer, place 3 small ramekins. Fill each ramekin with custard, cover and steam until the custard is just set and slightly wobbly when moved. Once cooked, sprinkle with sugar and caramelise with a blowtorch.
Rub each piece of fruit with the left-over vanilla pod and sprinkle with a little caster sugar. Cook the fruit on a griddle pan until soft and charred.
Makes 3

Dulce de Luche