Zobo Reduction Custard With Mixed Fruits
featuring Chef Cupid
INGREDIENTS
Custard
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2 cups milk
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1 whole egg
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¼ cup white sugar
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1 tablespoon corn starch
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1 teaspoon vanilla essence/extract
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2 tsp red food coloring
Zobo Reduction
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1 cup Zobo leaves
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Half of a small Pineapple
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Pineapple peels (the skin of the pineapple you're using)
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4-5 cups of Water
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1 teaspoonful Cloves (optional)
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1 tablespoonful Ginger (Grated or chopped Ginger) (optional)
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1 cup sugar
Mixed fresh fruits
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Blueberry
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Pineapple
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Strawberry
METHOD
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Pour milk and red food coloring into a medium-sized pot and set the stove to medium-low heat until it starts to simmer. Stir to prevent burning.
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In a separate bowl, combine cornstarch and sugar and whisk thoroughly.
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Stir in the egg first followed by vanilla. Combine well.
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Remove simmering milk from heat and slowly add it to egg mixture, stirring continuously.
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Return the whole mixture back to the pot and cook on medium heat until custard is thick.
To make the reduction
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Rinse and prepare your zobo and pineapple
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Cook the zobo, pineapple, ginger, cloves, sugar, boil on medium heat for 40 minutes, strain and return liquid back to the saucepan to reduce
