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On one of my trips to Europe, I got a wonderful recipe for a foam of white chocolate from a friend. Since it was fall and I like pumpkin, I though this would go well with a pumpkin flan, and indeed it turned out to be a very nice combination. I wrote up the recipe on the website right away, but then just never got around to publishing it - until now.
Ingredients
Pumpkin Flan
- 1 cup / 240ml milk
- 2/3 cup / 160ml heavy cream
- 4 eggs
- ¾ cup / 180ml pumpkin puree (canned)
- 1 tsp vanilla extract
- 1/3 cup / 75g sugar
- ¼ tsp cinnamon powder
- 1/8 tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp allspice
Foam of White Chocolate
- 100ml milk
- 125ml coconut milk
- 1 tbsp sugar
- 1 tbsp vanilla extract
- 100g white chocolate
- zest of one lime, very finely grated.
Preparation
Pumpkin Flan
- Preheat oven to 325°F / 160°C
- Combine eggs, sugar, pumpkin puree and vanilla extract. Whisk very well until the sugar has completely dissolved.
- Combine milk and cream. Scald (heat up until just boiling).
- Slowly pour the milk-and-cream mixture into the egg mixture. Whisk constantly to avoid curdling.
- Strain the mixture.
- Stir in the spices.
- Grease 6 ramekins with butter. Equally distribute the mixture between the ramekins.
- Place ramekins in water bath. Bake for about 50-60 minutes. The custard should be well set around the edges and still a bit springy in the center.
- Remove from oven. Let cool in the water bath. Cover ramekins with food wrap or aluminum foil and refrigerate.
Foam of White Chocolate
- Combine milk, coconut milk and sugar. Bring to a boil. Add vanilla extract and lime zest.
- Pour hot mixture over the white chocolate. Stir until the chocolate is completely dissolved. Strain through a fine mesh.
- Fill mixture into cream whipper. Charge with two charges. Shake.
- Refrigerate for at least 3 hours, shake occasionally.
Serving
- Remove flans from ramekins: Run knife around the edge, turn ramekin upside down, place on a plate and lightly shake until the flan falls out.
- Spritz the foam around the flans and a bit of it on top. Garnish with lime zest.
Yields 6 servings
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