Blood Orange Custards with Coconut Wafers

David Massey's blood orange-baked custards are served with light-as-air coconut and palm sugar wafers
By David Massey
Blood Orange Custards with Coconut Wafers
  • Rating:
  • Serves: 6
  • Cook Time: 40 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 175 g granulated sugar
  • 75 ml water
  • 4 eggs
  • 4 egg yolks
  • 170 g caster sugar
  • 225 ml fresh blood orange juice
  • 75 ml single cream
  • 1 blood orange, sliced to decorate

For the coconut wafers

  • 20 g palm sugar
  • 55 g shredded coconut
  • 1 egg white
  • 1 tsp melted butter
  • 1 tbsp plain flour


1. Put 6 individual moulds in a shallow baking tray and preheat the oven to 160C/gas 2.

2. Combine the granulated sugar and the water in a saucepan. Stir over a medium heat until the sugar has dissolved. Once dissolved, do not stir with a spoon or the sugar will crystallize. Let the syrup continue to boil until it becomes a pale golden colour.

3. Remove from the heat and dip the base of the pan in cold water to stop it cooking further. Pour the syrup into the moulds, pick them up with tongs and swirl the syrup around to coat the sides. Carefully pour any excess syrup back into the saucepan. If the caramel becomes too thick to pour, heat it up gently to loosen it.

4. Place the eggs and yolks in a bowl, add the caster sugar and whisk to combine.

5. Heat the blood orange juice and cream in separate pans over a medium heat to just below boiling. Pour the juice onto the eggs, whisking all the time. Then add the cream and whisk again.

6. Strain the mixture through a fine sieve and pour it into the caramelised moulds. Fill the baking tray with hand-hot water up to a third of the moulds. Cover the tray with foil and bake for 20-30 minutes, until the custard is firm but with a slight wobble in the centre - you can test this by peeling back the foil and shaking the tray.

7. For the coconut wafers, line a baking sheet with non-stick silicone paper. Chop the palm sugar as finely as you can. Combine with the shredded coconut, egg white, melted butter and plain flour.

8. Spread flat circles of the mixture onto the baking tray - no thicker than ½ centimetre. Bake in the oven for about 5 minutes until golden brown - be careful not to overcook or they will be bitter. Allow to cool before carefully peeling them off the paper.

9. To serve, press lightly around the moulds and turn the custards out onto a plate. Garnish with the coconut wafers and slices of blood orange.

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