Air Fryer Recipe: Durian Delight Cakes with Creamy Custard Topping

 

Air Fryer Durian Delight Cakes with Creamy Custard Topping

Air Fryer Durian Delight Cakes with Creamy Custard Topping


Dare to indulge in something extraordinary? These Air Fryer Durian Delight Cakes are a revelation for durian lovers and adventurous foodies alike. Crafted in individual mini ramekins, each portion features a subtle, tender durian cake base, crowned with a rich, velvety layer of creamy durian custard. The air fryer works its magic, creating a perfectly set dessert with warm, aromatic durian goodness. It's a fancy, fuss-free way to enjoy this beloved tropical fruit in a sophisticated presentation.


Ingredients:


For the Durian Cake Base (yields 2-3 mini cakes):

  • 2 tbsp unsalted butter, melted, plus extra for greasing
  • 2 tbsp all-purpose flour
  • 1 tbsp granulated sugar
  • 1 small egg yolk
  • 1 tbsp mashed durian pulp (seed removed, ensure smooth)
  • 1/4 tsp baking powder
  • Pinch of salt

For the Creamy Durian Custard Topping:

  • 1/4 cup mashed durian pulp (seed removed, ensure smooth)
  • 1 large egg yolk
  • 2 tbsp full-fat coconut cream (the thick part from a chilled can of coconut milk)
  • 1 tbsp granulated sugar (adjust based on durian sweetness)
  • 1/2 tsp cornstarch
  • Pinch of salt

For Garnish (Optional):

  • A light dusting of powdered sugar
  • Toasted coconut flakes
  • A small sprig of fresh mint or edible flower


Instructions & Method:


1. Prepare Ramekins & Cake Base:

* Generously grease 2-3 mini ramekins (approximately 4 oz or 120ml capacity) with butter. Lightly dust with flour, tapping out excess.

* In a small bowl, combine the melted butter, all-purpose flour, 1 tbsp granulated sugar, 1 small egg yolk, 1 tbsp mashed durian pulp, baking powder, and pinch of salt for the cake base. Mix gently until just combined. Do not over-mix.

* Divide the cake batter evenly among the prepared ramekins.

2. Partially Bake Cake Bases in Air Fryer:

* Carefully place the ramekins into your air fryer basket. Ensure there's space between them. You might need to cook in batches.

* Air fry at 160°C (325°F) for 5-7 minutes, or until the edges of the cake base are lightly set but the centre is still soft. Using a slightly lower temperature here helps prevent the base from over-browning before the custard is added.

3. Prepare the Durian Custard Topping:

* While the bases are partially baking, in a separate small bowl, whisk together the 1/4 cup mashed durian pulp, 1 large egg yolk, coconut cream, 1 tbsp granulated sugar, cornstarch, and pinch of salt for the custard topping. Whisk until completely smooth and lump-free.

4. Add Custard and Finish Air Frying:

* Carefully remove the partially baked ramekins from the air fryer.

* Pour or spoon the creamy durian custard mixture evenly over the top of each warm cake base in the ramekins.

* Return the ramekins to the air fryer.

* Air fry at 150°C (300°F) for another 8-12 minutes. Cook until the custard is set but still has a slight, delicate wobble in the very centre. The top of the custard might develop a very light golden hue.

* Crucially, do not overcook if you want a creamy, custardy texture.

5. Cool & Serve:

* Carefully remove the ramekins from the air fryer.

* Let the durian cakes cool in their ramekins on a wire rack for at least 10-15 minutes. The custard will continue to set as it cools.

* For serving, you can either serve directly in the ramekin or, for a more "cake-like" presentation, carefully run a thin knife around the edge and invert onto a serving plate.

* Garnish with a light dusting of powdered sugar, toasted coconut flakes, or a small sprig of mint for a fancy touch. Serve warm or chilled – the texture of the custard becomes firmer and more distinct when chilled.


Tips for Perfection:


  • Quality Durian is Key: The flavour of your durian will truly shine here. Use ripe, aromatic durian pulp.
  • Ramekin Size Matters: This recipe is designed for mini ramekins. Larger moulds will require longer cooking times and may not yield the same delicate texture.
  • Don't Over-mix: For both the cake base and custard, mix only until just combined to ensure a tender crumb and smooth custard.
  • Temperature Control: Air fryer temperatures can vary. Keep a close eye on your cakes, especially towards the end, to achieve the perfect set without overcooking the custard. The lower temperatures suggested are intentional to prevent burning the top while allowing the interior to cook.
  • Cooling Time: Allowing the cakes to cool in the ramekins for a bit is crucial for the custard to properly set and for easier removal if you choose to invert them.
  • Tropical Flair: A tiny drop of pandan extract (often found in Asian markets) can be added to the custard for an extra layer of tropical fragrance that pairs beautifully with durian.
  • Serve Warm or Chilled: The warm cakes offer a comforting, molten experience, while chilling them makes the custard firmer and more pudding-like, creating a clearer distinction between the cake and custard layers.

Popular posts from this blog

Yummy & Tasty BBQ Malaysian Lamb Satay

Image
  Yummy & Tasty BBQ Malaysian Lamb Satay This recipe delivers tender, marinated lamb skewers grilled to smoky perfection, accompanied by the quintessential rich and nutty peanut sauce. The flavours are a delightful dance of sweet, savoury, spicy, and aromatic notes that are distinctly Malaysian. Yields: Approximately 10-12 skewers Prep time: 45 minutes (plus at least 2 hours marinating time, preferably overnight) Cook time: 8-12 minutes Ingredients: For the Lamb Satay: 1.5 lbs lamb leg or shoulder, trimmed of excess fat and cut into 1-inch cubes 2 tablespoons soy sauce 1 tablespoon honey or brown sugar 1 tablespoon lime juice 1 tablespoon grated fresh ginger 2 cloves garlic, minced 1 teaspoon ground turmeric 1/2 teaspoon ground cumin 1/4 teaspoon ground coriander Pinch of chilli flakes (adjust to your spice preference) 2 tablespoons vegetable oil Bamboo skewers (soaked in water for at least 30 minutes) For the Peanut Sauce (Satay Sauce): 1 cup roasted peanuts (unsalted or light...
Read more

Air Fryer Barley Coconut Custard Tarts

Image
Air Fryer Barley Coconut Custard Tarts Imagine little pockets of creamy, subtly sweet coconut custard embracing the satisfying chewiness of pearled barley, all nestled in a crisp, golden tart shell. These Air Fryer Barley Coconut Custard Tarts offer a delightful textural contrast and a unique, comforting flavour profile. The air fryer cooks the tarts to a perfect golden brown in a fraction of the time, making this an easy yet impressive treat. Yields: 6 small tarts Prep time: 25 minutes Cook time: 15-18 minutes Ingredients: For the Barley: 1/4 cup pearled barley, rinsed 3/4 cup water Pinch of salt For the Coconut Custard: 1 cup full-fat coconut milk 1/4 cup granulated sugar 2 large egg yolks 1 tablespoon cornstarch 1/2 teaspoon vanilla extract Pinch of ground cardamom (optional, but lovely) For the Tart Shells: 1 sheet (about 13.2 oz) pre-made shortcrust pastry, thawed 1 tablespoon melted butter or coconut oil (for brushing) Equipment: Small saucepan with lid Mixing bowl Whisk 6 indivi...
Read more

Air Fryer Coconut Jelly Pudding in Pumpkin Cup

Image
  Air Fryer Pumpkin Pastry Coconut Jelly Pudding This recipe combines the warm, spiced flavours of pumpkin with the creamy, tropical taste of coconut jelly, all nestled in a flaky pumpkin pastry cup. The air fryer makes it quick and easy, and the result is a delightful dessert that's both comforting and refreshing. Yields: 6 servings Prep time: 40 minutes Cook time: 15-18 minutes Ingredients: For the Pumpkin Pastry Cups: 1 sheet (about 14 oz) refrigerated pie crust 1/2 cup pumpkin puree 2 tbsp brown sugar 1 tsp pumpkin pie spice 1 tbsp milk or cream, for brushing For the Coconut Jelly Pudding: 1 can (13.5 oz) full-fat coconut milk 1 cup coconut water 1/4 cup granulated sugar 2 tbsp gelatin powder 1/4 cup cold water 1/2 tsp vanilla extract Equipment: Mixing bowls Measuring cups and spoons Whisk 6 ramekins or small oven-safe dishes Rolling pin Air fryer Instructions: Prepare the Coconut Jelly Pudding: In a small bowl, sprinkle the gelatine powder over the cold water. Let it bloom for...
Read more