Fall is officially upon us! Why not kick fall off with a perfect seasonal dessert dish. Steffen’s Dinners brings us this awesome recipe.
Pumpkin Flan with White Chocolate Foam
Yields 6 servings
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
1. Preheat oven to 325°F / 160°C
2. Combine eggs, sugar, pumpkin puree and vanilla extract. Whisk very well until the sugar has completely dissolved.
3. Combine milk and cream. Scald (heat up until just boiling).
4. Slowly pour the milk-and-cream mixture into the egg mixture. Whisk constantly to avoid curdling.
5. Strain the mixture.
6. Stir in the spices.
7. Grease 6 ramekins with butter. Equally distribute the mixture between the ramekins.
8. 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.
9. Remove from oven. Let cool in the water bath. Cover ramekins with food wrap or aluminum foil and refrigerate.
Foam of White Chocolate
1. Combine milk, coconut milk and sugar. Bring to a boil. Add vanilla extract and lime zest.
2. Pour hot mixture over the white chocolate. Stir until the chocolate is completely dissolved. Strain through a fine mesh.
3. Fill mixture into cream whipper. Charge with two charges. Shake.
4. Refrigerate for at least 3 hours, shake occasionally.
Serving
1. 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.
2. Spritz the foam around the flans and a bit of it on top. Garnish with lime zest.
