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Download recipe | ||
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Recipe by Serene Choo, from the Stratford Chefs School Serves 4 |
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| FOR CUSTARD | |||
| 1 tsp | Chocolate Mocha Sauce | ||
| 1 tsp | Maple Cappuccino Sauce | ||
| 1/4 cup | Pure maple syrup | ||
| 3/4 cup | Evaporated milk | ||
| 1/2 cup | Pure pumpkin puree, strain excess water | ||
| 1 Tbsp | Brown sugar | ||
| 1 tsp | Ground cinnamon | ||
| 1/8 tsp | Ground nutmeg | ||
| 1/8 tsp | Ground ginger | ||
| 1/2 | Vanilla bean, scraped | ||
| 2 | Large egg yolks | ||
| TO SERVE | |||
| 1 cup | 35% whipping cream | ||
| Pinch | Nutmeg | ||
| 1 tsp | Sugar | ||
| To garnish | White chocolate shavings | ||
| FOR CRUMBLE GARNISH | |||
| 1 cup | All-purpose flour | ||
| 2/3 cup | Sugar | ||
| 1/3 cup | Unsalted butter, cubed | ||
| 1/4 tsp | Salt | ||
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| Custard Directions: · Preheat oven to 350F, in saucepan boil 2 C of water. · Combine all ingredients (except evaporated milk and egg yolks) well in a food processor. · In a separate bowl, whisk lightly egg yolks. In a saucepan, place evaporated milk and bring to a boil, take off heat. Slowly add evaporated milk onto egg yolks, whisking continuously. · Whisk pumpkin mixture in. Mixture should be smooth. · Divide mixture into ramekins, set on baking pans and place in oven. · Add boiling water in baking pan until it comes half way up the sides of ramekins. · Bake for 30-40 minutes or until custard has set, cool. · Serve as is or chilled for at least 1 hour. Garnish Directions: · Combine flour, sugar, and salt in a food processor. Add butter by pulsing until just combined (crumbly). Spread evenly on a baking sheet lined with parchment. Bake in 350F oven until topping is golden and crisp. Cool and set aside. · Combine whipping cream, nutmeg and sugar in a bowl. Use whisk to whip mixture until soft peaks are formed. Chill. · On custard, place a dollop of whipping cream, a light sprinkle of crumble, and a couple of chocolate shavings. |
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