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SALTY VANILLA CUSTARD WITH PALM SUGAR SYRUP & PINEAPPLE SALAD

SALTY VANILLA CUSTARD WITH PALM SUGAR SYRUP & PINEAPPLE SALAD

Discover an exotic twist on a classic dessert! This Salty Vanilla Custard with Palm Sugar Syrup & Pineapple Salad is a delightful play of textures and flavors. Rich, creamy custard with a hint of salt complements sweet, peppery pineapple and a drizzle of dark palm sugar syrup.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Servings 6 Servings
Calories 490 kcal

Ingredients
  

Salty Vanilla Custard

  • 500 ml cream
  • 1 tsp vanilla extract
  • Large pinch of salt or to taste
  • 7 large egg yolks

Palm Sugar Syrup

  • 200 g grated dark palm sugar
  • 150 ml water

Pineapple Salad

  • 1/3 pineapple
  • 1/4 cup fresh mint leaves
  • Freshly ground black pepper

Instructions
 

For the Salty Vanilla Custard:

  • Put the cream into a saucepan and add the vanilla and salt. Bring slowly to scalding point (just before boil). Take off the heat.
  • Put the yolks into a heatproof bowl and mix well with a whisk.
  • Pour the cream mixture slowly over the yolks (a little to start with to temper the eggs), stirring continuously.
  • Place the mixture over a saucepan of barely simmering water and stir until thick (don’t let it get too hot though or it will curdle). Taste and add more salt if necessary. It should just have a slight saltiness to it.
  • Remove from the heat, cool and chill completely. Note: you can make the custard the day before serving and leave it in the fridge to chill and firm up.

For the Palm Sugar Syrup:

  • Put the sugar and water into a saucepan. Bring to the boil, remove from the heat, strain, cool and chill.

For the Pineapple Salad:

  • Cut the pineapple into reasonably thin rings. Cut off the exterior edges then chop the pineapple into small pieces, removing the hard woody core.
  • You can grill the pineapple pieces if you like; otherwise keep them fresh.
  • Season the pieces of pineapple with ground black pepper.

Assembly:

  • Place the pieces of pineapple on flat serving plates. Place mint leaves over the pineapple. Dollop a large spoonful of the custard alongside the pineapple.
  • Drizzle over the palm sugar syrup immediately before serving.

Nutrition

Calories: 490kcalCarbohydrates: 39gProtein: 6gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 322mgSodium: 100mgPotassium: 169mgFiber: 1gSugar: 29gVitamin A: 1644IUVitamin C: 25mgCalcium: 94mgIron: 1mg
Keyword Pineapple Salad, Vanilla Custard
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