Description
Recipe by Serene Choo, from the Stratford Chefs School
Serves 4
Printable Recipe
Ingredients
| 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 |
Instructions
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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