A superb dessert to serve guests and a delicious way to enjoy Australian custard apples.
To prepare segments place your thumb in the Custard Apple indent where the stem joins the custard apple and gently pull the fruit apart. Then simply pull the segments out with your fingers and cut into smaller pieces.
150 g plain flour
1 Tbsp icing sugar
250 mL skim milk
125 mL water
30 g unsalted butter
2 tsp finely grated ginger
2 Tbsp brown sugar
1 orange, juice and zest
1 lime, juice and zest
1 cup fresh, diced pineapple pieces
1 custard apple, approx 400 g, seeded and broken into segments
To make crepes:
Blend all crepe mixture ingredients together in a blender. Pour into a jug, cover and stand for at least 30 minutes.
Heat a crepe pan (or small frying pan). Grease with a few drops of oil. Add 2 tablespoons of batter to the heated pan. Rotate pan quickly to coat bottom thinly. Pour any excess back into jug. Cook until small bubbles appear (about 1 minute). Flip crepe with a spatula and cook for another minute. Repeat until batter is finished.
Makes 24 crepes.
To make filling:
Melt the butter in a pan. Add ginger and brown sugar and stir to dissolve. When sugar/butter mixture is bubbling, reduce to simmer for 30 seconds then pour in the citrus juices and zest. Bring to simmering point. Add the pineapple pieces and simmer for 1 - 2 minutes. Remove pan from heat and stir through the custard apple segments.
To assemble: fold each crepe into a triangle and insert a teaspoon of the mixture inside each one. Allow four crepes per person. Spoon remaining warm sauce and fruit over the top. Serve with coconut cream.
Australian Custard Apples
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