Kiwi & orange custard

I bought my first one outside Victoria station in Manchester some time in the early 1970s, and the man with a barrow who sold me it approached the transaction in a friendly spirit of exploration and inquiry. They were known in Britain before that, usually as Chinese gooseberries. Kiwi fruit is a marketing name, but it’s true that most of ours still come from New Zealand. This is to be welcomed, because the country has high environmental standards which generally make up for the incredible number of air or sea-miles it’s had to cover to reach you. It was taken to New Zealand from China by missionaries around the beginning of the 20th century. Extremely rich in vitamins and essential minerals. In the Netherlands I have heard them call “vitamin bombs,” and they justify the name. Given the paucity of native fruits at this time of year, they are a refreshing treat. This is a quite low-fat and low calorie desert, which is so delicious no-one will notice it’s good for them. You will need a food processor to make this flan.

Ingredients

3 medium kiwi fruits, peeled and pureed 2 tsps sugar 2 tbsps orange juice 2 tsps grated orange zest 2 eggs 4 tbsps semi-skimmed milk a few fresh mint leaves

What to do

Preheat the oven to 180?C/ 350?F/Mark 4. In a bowl, beat the eggs with the sugar, orange juice and orange zest. Boil the milk and add the egg mixture little by little, whisking constantly. Add the kiwis, mix thoroughly, and pour the mixture into a lightly greased oven-proof bowl. Put the bowl into a larger oven-proof bowl containing hot water. Cook for 20-30 minutes until the custard is formed. Serve hot or cold. I prefer the latter. Sprinkling with fresh mint leaves gives it an attractive appearance.