custard cake...


for the cake
- 1/2 recipe Madeleines

for the custard
- 250 g heavy cream
- 2 g pumpkin spice
- 5 g vanilla paste
- 3 yolks
- 60 g sugar
- 75 g pumpkin puree


for the cake
1. Combine the eggs and both sugars in a mixing bowl. Set the bowl over a hot water bath and stir until the mixture warms to 110 degree.
2. With a whip attachment, beat the mixture at high speed until light and thick. Whip in vanilla paste and lemon zest.
3. Sift the flour, baking powder and salt together. Fold in the sifted ingredients in three additions. Do not overmix.
4. Fold in the melted butter, be careful not to overmix or the madeleine will be tough.
5. Refrigerate overnight.
6. Spray the molds. Using a pastry bag with a plain tip, pipe the batter into the molds 2/3 full.
7. Bake at 400 degrees for 8-10 minutes.

for the custard
1. Bring cream, spice and vanilla to a simmer.
2. Whisk yolks and sugar together by hand until well blended.
3. Temper cream mixture slowly into yolk mixture while whisking.
4. Strain, then whisk in pumpkin puree.
5. Pour over the cake, bake at 350 degrees for 5 minutes.
6. Let cool for 15 minutes before refrigerating them.
7. Upon service, sprinkle with sugar, then burn with a hand torch and garnish with some tuiles.

Note: the rest of the custard can be baked as creme brulee.


SavithaRaj's Spice Land said...

This is so delicious and tempting.

Phuoc'n Delicious said...

OMG! That looks so delicious. Thanks for the recipe Thip!

Floppy Ears said...

omg that looks really good. i think im gonna try it soon ><


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