Compilation and styling Raphaella Frame-Tolmie Recipes and food production Vanessa Marx Photographs Sean Calitz Ingredients:
- 10 poached guavas, with 100ml of the poaching syrup
- 400ml cream
- 6 large egg yolks
- passion fruit (optional)
Directions: Preheat the oven to 120°C. Blend the guavas with the syrup in a food processor to make a purée. Add the cream and egg yolks, and blend until combined. Strain the mixture through a sieve to remove all of the guava seeds. Divide the custard mixture between six ramekins or teacups and place in a deep roasting tray. Fill the tray with water about three quarters of the way up the sides of the containers. Bake for about 20 minutes, or until the custards are set. Remove from the oven and allow to cool, before refrigerating until ready to serve. Sprinkle a little caster sugar over the top of each baked custard and, using a blowtorch, caramelise the surface of each one. Serve with biscotti or shortbread. These are also delicious with the pulp of a ripe passion fruit squeezed over the top. MAKES 6 This recipe originally featured in the December 2012 issue of House and Leisure.