- 6 ripe pitayas, peeled and quartered
- 1/2 teaspoon ground star anise
- 1/4 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1 cup pouring cream
- 1 cup milk
- 5 egg yolks
- 165g caster sugar
With a taste similar to a longan, the cactus fruits have vibrantly coloured skins, small clusters of green spines and either red or white flesh, depending on variety, peppered with small black seeds.
Chill pitaya wedges, covered, in the fridge.For the custard Place star anise, cardamom, cloves and cinnamon in a small frypan and stir over low heat for 2-3 minutes until aromatic. Combine cream, milk and spices in a heavy-based saucepan and bring to simmering point. Remove from heat.
Whisk egg yolks and sugar in a bowl until thick and pale, then stir in the milk mixture. Put mixture in clean saucepan and cook over low heat, stirring constantly until mixture thickens enough to coat the back of a wooden spoon.
Strain into a bowl, cool and serve custard with pitaya wedges.
- Cuisine - Modern Australian
- Course - Dessert