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January 30, 2013

Pot de Crème Durian


My crack LA correspondent, reading yesterday's post about my failed attempt to obtain Carl Malamud's Durian Cheesecake recipe, commented "Who needs Malamud?"

But wait — there was more. 

Much, much more.

He went on to offer us his until now super-secret, private recipe for Pot de Crème Durian.

It appears below, for one and all to enjoy.


Who needs Malamud?

My spouse can't stand the smell of any grocery store that sells fresh durian, yet she loves the following creation.

Fresh durian has significantly more cellular integrity than does frozen.

If you elect to use frozen durian (and most of you will have no other choice) then increase the number of egg yolks by two.

Without further ado, the world première of my Pot de Crème Durian.


Pot de Crème Durian



Good blender

Large non-reactive bowl to whisk the ingredients together

Double-boiler with insert capacity of at least 2 quarts at a low simmer

Large high-sided pan (think lasagna pan) at least 3" deep (to serve as a bain-marie)

6 Pyrex custard cups (or whatever you have that can withstand 250°F — coffee/tea mugs, etc.)

Large fine sieve (lined with a double thickness of cheesecloth (a chinois is perfect if you have one)) and a large Pyrex measuring bowl with a pouring lip



9 ounces fresh durian, blended on high for at least a minute (you may add up to 3/4 cup of the whole milk called for in this recipe to aid in creating a smoothly processed durian)

1-1/2 cups whole milk (3/4 cup if you took the optional step, supra)

1-1/2 cups heavy cream

6 large egg yolks (8 if using frozen durian)

5 tablespoons extra-fine granulated sugar ("baker's sugar")

1/4 teaspoon salt

Vanilla extract



Whisk together the egg yolks, sugar, and salt while the durian is blending. The yolks should be very light and form a "ribbon" when you lift the whisk from the bowl.

Slowly whisk in the blended durian, milk, and one (1) cup of the heavy cream. Once thoroughly combined, transfer the custard mixture to the double-boiler insert and place over the simmering water. Whisk the custard for five (5) to ten (10) minutes, until it just begins to thicken (a spoon dipped half-way into the custard will have a coat of thin custard cling to the spoon). Remove the insert with the custard from the double boiler and turn off the burner.

Place the cheesecloth-lined sieve over the Pyrex measuring bowl and carefully pour the custard from the double boiler insert into the sieve.  Using the back of a spoon, gently press on the cheesecloth lining to facilitate filtering the solids from your custard.

Pour the filtered custard into the Pyrex custard cups and then transfer all six (6) to the bain-marie (the lasagna pan with the hot water in it) in your oven.  Cook at 250°F for 50 min, or until the custard is firmly set (constantly topping off the hot water as it evaporates).

Carefully remove the custard cups from the water bath and chill.

Whip the remaining 1/2 cup of cream with a tablespoon of sugar and a drop or two of vanilla extract.  Serve your Pot de Crème Durian with whipped cream on top.  Don't tell you dinner guests what they are eating until after they compliment you.


Nathan Myhrvold, eat your heart out.

January 30, 2013 at 04:01 PM | Permalink


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6 - No, don't need to. I've had durian and it tasted to me like onion pudding. It was not a taste I cared for and it took me a long time to forget it.

Posted by: Becs | Jan 31, 2013 5:59:02 AM

No. But my chewing gum does lose its flavor on the bedpost overnight. Does that help?

Posted by: bookofjoe | Jan 30, 2013 9:24:26 PM

Joe, does your Durian have a fetid aroma?

Posted by: rob | Jan 30, 2013 9:00:15 PM

Becs, did you make these?

Posted by: 6.02*10^23 | Jan 30, 2013 6:39:05 PM

You did a fine job!

Posted by: 6.02*10^23 | Jan 30, 2013 5:38:38 PM

Still tastes like onion pudding to me.

Posted by: Becs | Jan 30, 2013 5:08:47 PM

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