Curaçaoan Twist on Blejska Grmada

Ingredients

In this Curaçaoan adaptation, the traditional Slovenian Blejska grmada is transformed into a tropical delight. The original dish typically consists of layers of bread soaked in vanilla custard and topped with whipped cream and caramel sauce. In the Curaçaoan version, the bread is soaked in a mixture of vanilla and Curaçaoan rum, and the custard is infused with the flavors of the Caribbean. Tropical fruits such as mango, pineapple, and passion fruit are added to enhance the dish's vibrant flavors, giving it a unique twist. We alse have the original recipe for Blejska grmada, so you can check it out.

• 6 slices of white bread 6 slices of white bread
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1 vanilla bean, split lengthwise 1 vanilla bean, split lengthwise
• 4 tablespoons Curaçaoan rum 4 tablespoons Curaçaoan rum
• 4 egg yolks 4 egg yolks
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (60ml) caramel sauce 1/4 cup (60ml) caramel sauce
• 1/4 cup (20g) toasted coconut 1/4 cup (20g) toasted coconut
• 1/2 cup diced mango 1/2 cup diced mango
• 1/2 cup diced pineapple 1/2 cup diced pineapple
• 1/4 cup passion fruit pulp 1/4 cup passion fruit pulp

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, heat the milk over medium heat. Add the split vanilla bean and simmer for 5 minutes. Remove the vanilla bean.
2. 2.
   In a bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
3. 3.
   Slowly pour the hot milk into the egg mixture, whisking constantly.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens into a custard consistency.
5. 5.
   Remove from heat and stir in the Curaçaoan rum. Let the custard cool completely.
6. 6.
   In a separate bowl, whip the heavy cream until stiff peaks form.
7. 7.
   Gently fold the whipped cream into the cooled custard mixture.
8. 8.
   Cut the bread slices into triangles and dip them into the vanilla-rum mixture, ensuring they are well soaked.
9. 9.
   In serving glasses or bowls, layer the soaked bread, diced mango, pineapple, and passion fruit pulp.
10. 10.
    Top each layer with a generous spoonful of the custard mixture.
11. 11.
    Repeat the layers until all the ingredients are used, finishing with a layer of custard on top.
12. 12.
    Drizzle caramel sauce over the top and sprinkle with toasted coconut.
13. 13.
    Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
14. 14.
    Serve chilled and enjoy the tropical flavors of this Curaçaoan twist on Blejska grmada.

Treat your ingredients with care...

• Vanilla bean — Scrape the seeds from the split vanilla bean and add them to the milk for maximum flavor.
• Curaçaoan rum — Use a high-quality Curaçaoan rum to enhance the Caribbean flavors in the custard. Adjust the amount according to your preference for rum flavor.

Tips & Tricks

• For a non-alcoholic version, substitute the Curaçaoan rum with rum extract or omit it altogether.
• Experiment with different tropical fruits like papaya or guava to add variety to the dish.
• Toast the coconut flakes in a dry skillet over medium heat until golden brown for a more intense flavor.
• Serve the dessert with a scoop of coconut or mango sorbet for an extra tropical touch.
• Make sure to refrigerate the dessert for at least 2 hours to allow the flavors to develop fully.

Serving advice

Serve the Curaçaoan Twist on Blejska Grmada chilled for the best taste experience. Garnish each serving with a sprig of fresh mint for a pop of color and a hint of freshness.

Presentation advice

To create an appealing presentation, use clear glass bowls or glasses to showcase the layers of the dessert. Drizzle additional caramel sauce on the sides of the glass for an elegant touch. Sprinkle some extra toasted coconut on top just before serving to add visual interest.