Chocolate Yuzu Custard

September 12, 2016

Chocolate Yuzu Custard

Yuzu-infused chocolate custard - suitable for Japanese style puffs, eclairs or tarts. My tastebuds love sweet and sour flavours, so this was a delight to eat!

‘Yuzu’ is a kind of citrus fruit which grows on tall trees in Japan. It is the most popular of all citrus fruits in Japan, coming from the same family like oranges and lemon. According to others, "it tastes like a cross between a lemon, mandarin and grapefruit". 
I find Yuzu juice more refreshing than lemonade or orange juice, and have been drinking it quite often ever since Marigold launched it's Yuzu juice (thus making it readily available from supermarkets). 

Imagine my delight when I came across pure Yuzu concentrate at a Japanese fair. It came in a bottle, and you have to mix 1:4 ration of yuzu and water respectively. Those living in Singapore can find this from Isetan or other Japanese supermarkets. 

I've always wanted to try flavours that are "less conventional", so this was a great opportunity to create a special recipe. It was my first time making this chocolate yuzu custard, and I'm glad it turned out well. 

Do give it a try! 




CHOCOLATE YUZU CUSTARD
by Sumopocky

Fills about 10 puffs

Ingredients
4 Egg yolks
400ml of Fresh Milk
110g of Caster sugar
30g of Cake flour/Top flour
60g of Dark chocolate chips
2 tbsp Yuzu juice (concentrated)

Directions
1. Beat half the portion of milk and egg yolks. Mix in caster sugar, followed by flour.
2. In a pot, bring the remaining portion of milk to a simmer.
3. Pour the heated milk to the mixture in a steady stream while mixing continuously.
4. Strain the mixture through a sieve over a pot.
5. On medium heat, stir continuously until the custard thickens. The right consistency is when you can draw an "infinite" sign with the custard. Remove from heat.
6. Melt the dark chocolate over a water bath or in a microwave (20 seconds interval, stirring between each interval). Add melted chocolate to custard.
7. Mix in Yuzu juice. Cover with a cling wrap (make sure cling wrap is touching the surface of custard). Chill it in the fridge till ready for use. 

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