Coconut Chawan Mushi with White Peach Sorbet, Peach Chips, and Coconut Flakes

Adapted by
June 2011


Peach Chips: (Yield: 10 to 15 Chips)
1 cup water
1 cup peach liqueur
½ cup sugar
2 ripe white peaches
White Peach Reduction: (Yield: ½ Cup)
1 quart white peach purée
3 cups fine granulated sugar
Coconut Chawan Mushi: (Yield: 2 Cups)
3 whole eggs, beaten lightly
½ cup unsweetened dry coconut flakes, toasted
13 ½ ounces coconut milk
4 ounces whole milk
4 ounces heavy whipping cream
⅔ cups granulated sugar
White Peach Sorbet: (Yield: ½ Quart)
2 cups white peach reduction
1 cup water
Coconut Flakes: (Yield: ½ Cup)
½ cup unsweetened dry coconut flakes, toasted
¼ cup finely grated white chocolate
1 teaspoon Maldon sea salt


For the Peach Chips:

Preheat the oven to 175°F. Heat the water, liqueur, and sugar until mixture boils. Add the peaches and turn the heat down to simmer. Cover the pot and poach the peaches until the skins separate from the flesh. Remove the peaches from liquid and allow them to cool. Peel away the skins and reserve flesh for purée. Put the skins on a silicone baking mat and dry in the oven until crispy. Keep in airtight container in a cool dry place.

For the White Peach Reduction:

Heat the peach purée and sugar in a small saucepot over a medium flame. Stir constantly with a spatula until the mixture reaches 109°C. Cool in a bowl over ice. Store in a squeeze bottle in the refrigerator.

For the Coconut Chawan Mushi:

In a small sauce pot, heat the coconut flakes, coconut milk, whole milk, heavy whipping cream, and sugar until the mixture begins to boil slightly. Remove from the heat and slowly whisk 1 cup of the mixture into the eggs with a fork. Pour the egg mixture into the remaining liquid and stir to combine. Pour this through a fine mesh sieve and chill in a cooler for at least 4 hours, or overnight.

Squeeze approximately 1 tablespoon of the White Peach Reduction into the middle of a small, narrow cup. Pour ⅓ cup of the Coconut Chawan Mushi batter over the top. Wrap the dish entirely with plastic wrap and poke a tiny hole in the center. Cook in a steamer for 20 minutes or until set. Remove from the steamer, remove the plastic, and allow the custard to cool for 10 minutes. Chill in the refrigerator for at least 2 hours.

For the Peach Sorbet:

Whisk the remaining White Peach Reduction and water together and freeze in an ice cream machine for 10 minutes or according to manufacturer's instructions for sorbet. Keep covered in the freezer.

For the Coconut Flakes:

Combine all ingredients. Keep in airtight container in a cool, dry place.

To Assemble and Serve:

Place a scoop of the White Peach Sorbet on top of the Coconut Chawan Mushi. Sprinkle the Coconut Flakes on top and finish with a small Peach Chip.