Gastronomixs

Sweet bean custard

It might seem strange to use beans in a sweet component, but it has been done in Japan for centuries. This recipe results in a sweet custard with unexpected savoury notes. 

Sweet bean custard

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Ingredients

500

g

black beans, cooked

1

litre

milk

1

 

vanilla pod

250

g

egg yolks

100

g

sugar

120

ml

sherry

Preparation method

  • Put the beans and the sherry in a blender and blend to a purée.
  • Combine the bean purée with the milk.
  • Sieve the mixture over a pan and bring to a gentle boil.
  • Scrape the seeds out of the vanilla pod and beat them into the sugar and egg yolks.
  • Gradually pour the bean milk into the egg yolk mix, stirring constantly.
  • Pour back into the pan and cook on a low heat.
  • When the custard starts to thicken and coats the convex side of a ladle, it is ready.
  • Take it off the heat and pour into a storage container. cover with butcher's foil to prevent a skin forming. 

Serving suggestions

  • In a dessert with creamy coconut rice, vanilla, mango, and white chocolate.

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