Douglas fir pine custard with blood orange curd and coconut tuille

Three delicious components make up this impressive dessert. The fir tree sprig used to flavour the custard takes it to another level.

By Tom Kerridge
From Spring Kitchen with Tom Kerridge


For the custard

  • 300ml/10½fl oz double cream
  • 1 sprig Douglas fir pine
  • 6 egg yolks
  • 50g/1¾oz sugar
  • 300ml/10½fl oz whole milk

For the blood orange curd

  • 4 blood oranges, zest and juice
  • 110g/4oz butter
  • 175g/6oz caster sugar
  • 4 free-range eggs, beaten

For the coconut tuilles

  • 50g/1¾oz unsalted butter
  • 85g/3oz fresh or desiccated coconut
  • 85g/3oz icing sugar, sifted
  • 25g/1oz plain flour
  • 2 egg whites