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Black Sapote Baked Custard with Blueberry Compote

Black Sapote Baked Custard with Blueberry Compote

Alfalfa House Volunteer
A delicious custard recipe using black Sapote served with a blueberry compote
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dessert
Cuisine Australian
Servings 4 people


  • 2 Saucepans
  • 2 Bowls
  • Fine Sieve
  • whisk
  • Wooden spoon
  • oven proof casserole dish or baking tray
  • glass pots or ceramic ramekins (ovenproof)


  • 1 whole black Sapote
  • 600 ml milk any kind
  • 1 vanilla pod (split lengthwise) or vanilla essence
  • 90 g rapadura sugar
  • 2 tbsp cold water
  • 2 tbsp hot water
  • 5 medium egg yolks
  • 1 medium egg whole

For the Blueberry Compote

  • 350 g blueberries (fresh or frozen)
  • 80 ml agave (or sweetener of choice)
  • 1/2 medium lemon (rind and juice)


  • Pre heat oven to 180 degrees C
  • In a saucepan, heat milk with vanilla bean to boiling point, set aside.
  • Cut black sapote in half, remove seed and scoop out flesh. Puree with a fork.
  • In another saucepan heat rapadura sugar with the cold water until caramelised. Add the hot water to dilute the caramel. Put back on the heat and stir until smooth. Set aside
  • Put the egg yolks and eggs in a bowl and slowly add the caramel. Add black sapote then pour into milk. Pass through the mixture through a fine sieve.
  • Pour mixture into glass pots and place in a casserole dish
  • Half fill casserole with boiling water and cover with a lid or foil.
  • Cook for 25 mins or until just set. Leave in the hot water for 5 mins before refrigerating.

For the Blueberry Compote

  • Place half the blueberries and the rest of the compote ingredients in a saucepan
  • Bring to boil and cook for 8 minutes
  • Remove from heat and add rest of blueberries.
  • Serve with blueberry compote or fresh strawberries


• Use leftover egg whites in omelettes or in biscuits
Keyword black sapote, recipes