Honeydew Melon with Chocolate and Custard

Honeydew Melon with Chocolate and Custard
  • 4 servings
  • 0:30 Preparation
  • 0:30 Cooking
  • 1:00 Total Time


Add all
  • 4

    egg yolks

  • 1/4 cup
    (60 mL)


  • 1/2 cup
    (125 mL)


  • 0.500

    vanilla bean or 1 teaspoon (5 ml) vanilla extract

  • 1

    small honeydew melon

  • 3 oz
    (90 g)

    bitter chocolate melted

  • mint


For the custard cream, beat egg yolks with sugar until light.

Set aside.

in a medium pan, bring milk to a boil.

Slowly whisk into the egg sugar mixture.

Put in a double boiler, stir over low heat until thick, without boiling.

Add vanilla, strain and cool right away.


Carve melon into balls with a melon baller.

Prick each melon with a toothpick and dip in melted chocolate.

Garnish each plate with a pool of custard cream and the chocolate covered melon balls.

Decorate with fresh mint leaves.

Source: Chef Soeur Angèle