The King of Fruits, Durian, is in season now! The latest craze in Singapore is a durian called 'Cat Mountain King' literally translated from it's Chinese name, 猫山王. This species of durian is creamy, buttery, sweet with a little hint of bitter taste. It's so silky, the meat just slip of the seed! It's definitely worth every cent I paid for (It's the priciest of all durian!). One very bad after effect of eating this durian, other than your breathe smell like durian, is you won't want to eat any other types of durian!
Durians, you either love it or hate it. I think it's the pungent smell that people can't handle. Once you get pass the smell ... ahh ... there's no stopping. Not even if you get poked by the thorns on the shells!
I didn't use the 'Cat Mountain King' durian to make the pudding. Oh, by the way, the pudding was custard smooth and don't mistaken it as Steam Egg Custard. I used Thai durian and it's a lot more cheaper. Using 'Cat Mountain King' durian would be a waste. It should be eaten straight so you can enjoy the taste and the texture. Just look at the piece of yellow fleshy durian meat on the pudding ... hmmm ....
- 200g Durian meat
- 80g Sugar
- 200ml Fresh Milk
- 300ml Hot Water
- 1 1/2 tablespoon Unflavoured Gelatine
How to do it:
- Blend durian and milk together.
- Remove durian puree and set aside.
- Mix gelatine, sugar and water together.
- Stir over a pot of simmering water to melt it.
- Add the gelatine syrup to the durian puree.
- Mix well and pour into cup.
- Refrigerate to set.
- Best eaten chilled.