My canistel from last week’s share were finally ripe, so on Sunday I made canistel custard using a recipe from the Rare Fruit Council.
I learned that eating unripe canistel fruit can give you a stomachache when I re-read an old Redland Organics newsletter,. Apparently, they exude a milky white latex when they are unripe. You have to wait until canistel are soft and squishy.
The only change I made to the recipe was I added a tablespoon of cinnamon to the custard before baking, to capitalize on the pumpkin-like flavor of the fruit.
I also added the salt, which the recipe mentions in the ingredients but never mentions in the actual instructions.
- Photos by David Samayoa
If you like pumpkins and/or creme brulee, then you will enjoy this dessert. I need a little more practice with the whole custard-making/bain-marie process, since my custard separated once baked. The eggy layer ended up on top and the canistel on the bottom. I’d also like the texture to be more solid, like a flan. It looked attractive in layers, however. If anyone has advice for me, I’d love to learn!
Here are some more canistel recipes I found, but haven’t yet tried:
Florida Food Fare/University of Florida-IFAS - There’s another recipe for canistel custard here, as well as one for canistel pie.
Redland Organics Newsletter: Canistel Soup - This is an intriguing one by Chef Rachel O’Kaine.
Tinkering with Dinner - Bill gives us a straight up canistel-molasses custard pie recipe and then throws a curve ball with a recipe for broiled canistel with avocade mayonnaise. Apparently, this is a popular suggestion on the web.
I am curious to learn how the roasted vegetable soup with canistel goes for the folks at Our Half Box.
Until next time!
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