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.
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. I sprinkle over some pecan oat coconut crumble and caramelized puff pastries for texture, then quenelle an ice-cream on top.

Components :
- spiced pumpkin custard
- pecan oat coconut crumble
- caramelized puff pastry
- caramel sauce
- spiced ice-cream/cinnamon whipped cream
- roasted pumpkin seed

Ingredients :
make 4 servings

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

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

for the puff pastries

for the caramel sauce
- 1 cup sugar
- 1/2 cup heavy cream
- 6 tb. unsalted butter, room temperature

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

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.

for the crumble
1. Mix all ingredients together in a bowl.
2. Rub together with your hands until the mixture becomes small clumps.

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

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.

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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ziabaki said...

Love the idea! Could you flesh it out a bit more? Any recipes? Thanks, great, fantastic pictures!
Dana Zia

Vanillaorchid said...

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Y said...

Great idea! And LOVE that first picture :)

pea & pear said...

spectacular concept!! sounds amazing!!!

Zoe Francois said...

Love the idea and your presentation is simple and gorgeous!

Lydia said...

So elegant! Pumpkin custards are the only custards I love entirely, they feel so down home. This has jazzed pumpkin up to a new level. Beautiful job!

Shari@Whisk: a food blog said...

I love this deconstructed pumpkin pie idea! Sounds absolutely delicious!

nadia said...

looks and sounds wonderful!

Jacque said...

Ooooh, it sounds fantastic and looks even more fantastic! Very impressive.

That pumpkin custard sounds like a "must bake".

pook & house said...

Bravo Thip... such a fun conceptual baking.

You should start opening own dessert bar, seriously.

Thip said...

Thanks, Dana. I put up the recipe for you. :)

Om, ทำแบบนี้สนุกดี ทำให้ขนมดูไม่น่าเบื่อ

Y, thanks. I'm having fun taking photos with this shot.

Thanks, pea&pear.

I love your blog, Zoe.

Thanks, Lydia. That's the idea--jazzed it up. :D

Shari, Nadia...Thank you.

Jacque...it's almost time to bake pumpkin soon.

Thanks, House. I love baking, but the last thing I would do is have my own business. LOL

Maggie said...

These are beautiful! The one in the wine glass has the feel of an elegant terrarium.

Erin @ Sprouted in the Kitchen said...

What a new idea! I love the toasted pumpkin seeds included in the recipe, and I love a recipe that is less "recipe" and more "pattern," as yours is. Since I am not a pumpkin pie fan but love pumpkin, this is tantalizing for me!

Susan@LunaCafe said...

What a fabulous idea! No more soggy bottom crust. And so beautiful too! :-)


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