Kawano Farms Melon Custard Recipe

Blend Melon

Preheat your oven to 325°F (160°C). Cut the Tuscan melon in half, scoop out the seeds, and scoop the flesh into a blender. Blend until smooth.

Heat Cream Mixture

In a medium saucepan, combine heavy cream, sugar, and vanilla extract. Heat over medium heat until the mixture is warm but not boiling.

Temper Egg Yolks

In a mixing bowl, whisk the egg yolks. Gradually add the warm cream mixture to the egg yolks while continuously whisking to temper them.

Combine Mixtures

Combine the melon puree with the tempered egg mixture and mix well. Pour the mixture into custard cups or ramekins.

Bake Custards

Place the custard cups in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the cups. Bake for about 30-35 minutes or until set.

Mix Honeyloupe Vin

In a small bowl, whisk together honey, white wine vinegar, and honeydew melon juice until well combined.

Plate and Serve

Once the custards are set, allow them to cool. Serve chilled topped with a drizzle of honeyloupe vin, a sprinkle of vadouvan spice, and a spoonful of trout roe.