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045 Custard cooked FS 09 21 17 Horiz 716 x 483 GRAPEFRUIT CUSTARD
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3 Tbsp. all-purpose flour
10 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
12 oz. sugar
1 cinnamon stick
2/3 Cup water
1/2 tsp. vanilla extract
6 large egg yolks, whisked
2 oz. V&V SUPREMO® Brand Queso Fresco Cheese, crumbled
1 1/2 tsp. grapefruit zest

Method of Preparation

  1. Whisk together flour and 2 oz. sour cream until smooth. Set aside.
  2. Add sugar, cinnamon, and water to a small saucepan. Cook until mixture reaches a temperature of 220˚ F. Do not stir.
  3. Add the remaining sour cream to another saucepan. Bring sour cream to a simmer, almost to the point of boiling, then immediately remove from heat. Whisk the hot sour cream into the flour mixture.
  4. Remove cinnamon stick from the other saucepan. Pour the sugar syrup in a thin stream into the hot sour cream and flour mixture while whisking continuously.
  5. If the mixture is hot to the touch, allow it to cool slightly. Stir in vanilla. Once the mixture reaches a comfortable temperature. Whisk in egg yolks. Pass custard through a strainer and discard any cooked egg.
  6. Add custard and Queso Fresco to a blender. Remove center part of lid and cover with a towel. Blend on high for 1 minute.
  7. Transfer custard to a clean bowl. Stir in grapefruit zest. At this point, custard can be covered with plastic wrap and stored in cooler for 3 days until ready to use. Or, use immediately by following one of the cooking methods listed below.
  8. TO BAKE: Fill a bain marie with ½ inch hot water. Fill ramekins with 1 ¼ cup custard. Bake in a convection oven preheated to 350˚ F. for 20 minutes, or until custard is solid in the center. Cool in an ice bath before serving.
  9. STOVETOP METHOD: Place a saucepan over medium-low heat. Pour in custard and cook for 8 minutes, stirring occasionally, or until custard reaches 165˚ F. Transfer to a bowl and cool in an ice bath before serving.


Yields 32 oz. of custard.


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