Gastronomixs

Custard cream with timut pepper

Creation by Atsushi Tanaka, A.T Restaurant, Paris, France. 

Custard cream with timut pepper

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Ingredients

250

g

egg yolks

250

g

sugar

50

g

flour

500

g

milk

3

g

timut pepper

Preparation method

  • In a large mixing bowl, whisk together the egg yolks and sugar until they turn a pale gold colour.
  • Add the flour to the egg mixture.
  • Grind the timut peppers into a paste.
  • Place the milk and timut pepper paste in a heavy-bottomed saucepan. Bring to a gentle simmer, stirring frequently.
  • Remove the pan from the heat and let cool for 30 seconds.
  • Pour the warm milk mixture into the eggs while stirring.
  • Make sure that there are no lumps.
  • Pass the mixture through a sieve to remove any lumps.
  • Keep in the fridge and stir before serving.

Serving suggestions

  • As part of a dessert, e.g. with beetroot sorbet, charcoal crumble, beetroot pickles and beetroot and raspberry purée. 

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