Pot de Crème Durian

[xoxoxoBruce]

Pot de Crème Durian

Equipment:
Good blender
Large non-reactive bowl to whisk the ingredients together
Double-boiler with insert capacity of at least 2 quarts at a low simmer
Large high-sided pan (think lasagna pan) at least 3" deep (to serve as a bain-marie)
6 Pyrex custard cups (or whatever you have that can withstand 250°F — coffee/tea mugs, etc.)
Large fine sieve (lined with a double thickness of cheesecloth (a chinois is perfect if you have one)) and a large Pyrex measuring bowl with a pouring lip

Ingredients:
9 ounces fresh durian, blended on high for at least a minute (you may add up to 3/4 cup of the whole milk called for in this recipe to aid in creating a smoothly processed durian)
1-1/2 cups whole milk (3/4 cup if you took the optional step, supra)
1-1/2 cups heavy cream
6 large egg yolks (8 if using frozen durian)
5 tablespoons extra-fine granulated sugar ("baker's sugar")
1/4 teaspoon salt
Vanilla extract

Method:
Whisk together the egg yolks, sugar, and salt while the durian is blending. The yolks should be very light and form a "ribbon" when you lift the whisk from the bowl.

Slowly whisk in the blended durian, milk, and one (1) cup of the heavy cream. Once thoroughly combined, transfer the custard mixture to the double-boiler insert and place over the simmering water. Whisk the custard for five (5) to ten (10) minutes, until it just begins to thicken (a spoon dipped half-way into the custard will have a coat of thin custard cling to the spoon). Remove the insert with the custard from the double boiler and turn off the burner.

Place the cheesecloth-lined sieve over the Pyrex measuring bowl and carefully pour the custard from the double boiler insert into the sieve. Using the back of a spoon, gently press on the cheesecloth lining to facilitate filtering the solids from your custard.

Pour the filtered custard into the Pyrex custard cups and then transfer all six (6) to the bain-marie (the lasagna pan with the hot water in it) in your oven. Cook at 250°F for 50 min, or until the custard is firmly set (constantly topping off the hot water as it evaporates).

Carefully remove the custard cups from the water bath and chill.

Whip the remaining 1/2 cup of cream with a tablespoon of sugar and a drop or two of vanilla extract. Serve your Pot de Crème Durian with whipped cream on top. Don't tell you dinner guests what they are eating until after they compliment you.

link

[BigV]

sounds very decadent.

[Sundae]

Durian's alright.
I've had it dried.
It's only the smell that's rank.

Then again, with the rest of the ingredients I reckon even cat-sick would slip down a treat.

(sorry)