the way we eat dessert will never be the same...

I like to think about how to plated a dessert in a way that can be more excited for the consumer. Pumpkin pie has been around for centuries as a homemade dessert. If I want to serve this in the restaurant, I need to dress it up a little bit.

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I make the custard without the crust, then cut into 1"x 1" cubes. Place them into a glass lined with caramel sauce and roasted pumpkin seeds. Then sprinkle over with pecan oat coconut crumble. I add caramelized puff pastries to give its a crunchy part, then quenelle an ice-cream to join the rest. I also use whipped cream as another choice in the right photo.

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Components :
- spiced pumpkin custard
- pecan oat coconut crumble
- caramelized puff pastry
- caramel sauce

- spiced ice-cream/cinnamon whipped cream

- roasted pumpkin seed
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Ingredients :

make 4 servings

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for the custard

- 3 oz. sugar

- 1/4 ts. salt

- 1/2 ts. ground cinnamon

- 1/4 ts. ground ginger

- 1/8 ts. ground cloves

- pinch of ground nutmeg

- 1 eggs

- 8 oz. pumpkin puree

- 6 oz. evaporated milk

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for the crumble

- 1/2 cup pecan pieces

- 1/2 cup all-purpose flour

- 1/2 cup rolled oat

- 1/2 cup sweetened flaked coconut

- 1/4 cup packed dark brown sugar

- 1/2 ts. ground cinnamon

- 1/8 ts. salt

- 4 tb. (1/2 stick) unsalted butter, cut into small cubes

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for the puff pastries

see http://thai4real.blogspot.com/2008/05/saint-honore.html

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for the caramel sauce

- 1 cup sugar

- 1/2 cup heavy cream

- 6 tb. unsalted butter, room temperature

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for the ice-cream

- 1 cup heavy cream

- 1/2 cup milk

- 2 cinnamon sticks

- 1/4 ts. ground ginger

- 1/8 ts. ground cloves

- 1/8 ts. ground nutmeg

- 3 yolks

- 1/2 cup sugar

- 1/8 ts. salt

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for the whipped cream

- 1 cup heavy cream

- 2 tb. powdered sugar

- 1/4 ts. ground cinnamon

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Procedures :

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for the custard

1. Sift all dry ingredients together, set aside.

2. Beat egg in a bowl, then add pumpkin puree.

3. Add all dry ingredients and evaporated milk, mix well.

4. Pour the mixture into a loaf pan (1 lb.).

5. Bake at 350 degree F for 30 minutes.

6. Cool it down, chill at least an hour before cut into small cubes.

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for the crumble

1. Mix all ingredients together in a bowl.

2. Rub together with your hands until the mixture becomes small clumps.

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for the puff pastries

see http://thai4real.blogspot.com/2008/05/saint-honore.html

note : I brush the top with egg white, then sprinkle with decorating sugar.

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for the caramel sauce

1. Use dry method making a caramel.

2. After the sugar has dissolved and the color turns amber , lower the heat and add the cream in additions while continue whisking.

3. Remove from the heat, add butter.

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for the ice-cream

1. Bring cream, milk and spices to boil in a medium saucepan. Remove from the heat, cover and infuse for 15 minutes. Discard the cinnamon sticks, then bring the cream mixture back to a scald.

2. Whisk egg and sugar together, then temper the egg mixture with the cream mixture. Return the warmed egg mixture into the saucepan.

3. Stir the mixture constantly over medium heat until the mixture reach 170 degrees F.

4. Strain the custard into a container, set it over an ice-bath.

5. Refrigerate then spin.

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for the whipped cream

1. Whip all ingredients together until fluffy.

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