When I visiting Texel, an island of the Netherlands, I bought this local sea buckthorn juice. Quite sour in taste so great in a sweeter dish, like this custard! This custard is a good mix of creamy coconut, sour juice and fruitiness. A real sweet-sour deal!
Sea Buckthorn Custard
- Cooking Pot
- Fine Sieve
- 400 ml Sea Buckthorn Juice
- 400 ml Coconut Milk
- 60 gram Cornstarch
- 160 gram Sugar
- 100 ml Coconut Whipped Cream
- Assorted Berries
- Honey optional
- Add the juice, milk, cornstarch, a pinch of salt and sugar to the cooking pot. While the fire still being off, whisk all the lumps out. You can also use a blender or food processor to do this.
- Once you have an even mixture, without any cornstarch lumps, you can turn on the heat. Keep whisking until the mixture cooks. Let it cook for about 5 minutes (while still stirring) or until thickened up on a low heat,
- Place the fine sieve on top of the bowl and pour the custard through it. Cover the custard with some plastic foil and place it in the refrigerator. Let it cool until completely cold. This will take at least 6 hours so make sure to start ahead.
- Pour the coconut whipped cream to the bowl and whip it up.
- Whisk the sea buckthorn custard until loose whereafter you can add the whipped cream. This will make the custard lighter and more creamy. Have a quick taste to see if the sweet-sour flavor is balanced. If you want to make the custard more sweet, feel free to add some honey.
- Serve the custard with different berries or other seasonal fruits.