July 19, 2012 12:00 am | Updated 04:44 am IST

Custard apple gives cheese cake a special flavour

There is a thick, cream-white layer of custard-like, somewhat granular, flesh beneath the skin of the custard apple surrounding the moderately juicy segments. Ripe custard apple is soft to the touch and the stem and attached core can be easily pulled out. The flesh may be scooped out from the skin and eaten as it is or served with light cream and a sprinkling of sugar. Often it is pressed through a sieve and added to milk shakes, custards or ice cream. A delicious sauce for cake and puddings can be made by blending the seeded flesh with mashed banana and a little cream.

Custard apple cheese cake



Ginger nut biscuits: 1 packet

Melted butter: 125gm


Cream cheese: 250gm

Castor sugar: half cup

Evaporated milk (cold): 250 ml

Gelatine dissolved in quarter cup of boiling water: 3 tsp

Juice of 1 lemon or lime

Large custard apple: 1

Kiwi fruit for garnish: half a fruit

Almond flakes: 50 gm

Shredded coconut: 25 gm

Method: Crush the biscuits finely and mix them with the melted butter. Press the mixture into a 20 cm tart tray and chill it for half an hour. Dissolve the gelatine in water. Put the custard apple flesh in a blender and blend it until it is smooth. Whip the evaporated milk until it becomes thick. Mix all the ingredients together. Pour it into the base and put it in the refrigerator to set. After it sets, decorate it with slices of kiwi fruit and sprinkle shredded coconut and toasted almonds on the top.


Top News Today

Sign in to unlock member-only benefits!
  • Access 10 free stories every month
  • Save stories to read later
  • Access to comment on every story
  • Sign-up/manage your newsletter subscriptions with a single click
  • Get notified by email for early access to discounts & offers on our products
Sign in


Comments have to be in English, and in full sentences. They cannot be abusive or personal. Please abide by our community guidelines for posting your comments.

We have migrated to a new commenting platform. If you are already a registered user of The Hindu and logged in, you may continue to engage with our articles. If you do not have an account please register and login to post comments. Users can access their older comments by logging into their accounts on Vuukle.