Burnt Butter Custard Recipe is a wonderful combination of flavors. Granules of sour lime gel and aromatic fennel seeds complement the custard and earthy nettle powder.
ingredients
burnt custard
200g unsalted butter
100g milk powder
600gwhole milk
200g double cream
2gxanthan gum
140g caster sugar
200g egg yolk
4g vanilla sauce
2 Zhang Ming glue
fennel sable
200g unsalted butter, room temperature
250g T45 flour, or 00 flour
12g double cream
7g egg yolk
100g caster sugar
33g fennel seeds, toasted and mixed
lime gel
250ml lime juice
100g sugar
12.5g Agar
nettle powder
50 g nettle
50 g spinach
milk gel
100 g whole milk
50 g natural yogurt
4.5 g agar
servings
edible flowers, plucked petals
sour orange peel
method
1
Make the custard, gel and powder the day before. For the custard, cook the butter in a saucepan until dark brown, then add the powdered milk. Brown the milk powder, then remove from the heat and strain through a muslin cloth. You only need the solids for this dish - the filtered brown butter can be saved and used in other dishes
200g unsalted butter
100g milk powder
2
In the same pan you used to burn the butter, heat the milk and cream. Add the strained milk solids and let soak in the refrigerator overnight
200g double cream
600g whole milk
3
Place the spinach and nettles in a dehydrator at 52ºC and allow to dry completely (at least 8 hours). After this, use a high-powered blender or spice grinder to quickly blend into a fine powder and store in an airtight container
50g nettle
50g spinach
4
To make the lime gel, put the lime juice and sugar in a saucepan and bring to a boil. Stir to dissolve the sugar, then add the agar and cook for another minute to activate it. Pour into a wide container and refrigerate overnight
5
To make the milk gel, place all ingredients in a saucepan and stir to combine. Place over medium heat and heat to 95ºC, stirring constantly. Pour into a container set over an ice bath to cool quickly. Place in the refrigerator overnight
100g whole milk
50g natural yogurt
4.5g agar
6
The next day, complete the custard . Soak the gelatin sheets in cold water until soft
2 gelatin sheets
7
Beat the egg yolks and sugar together until smooth and thick. Heat the infused cream and milk mixture to 80ºC. Strain the cream into the egg yolks with a muslin cloth and stir (reserve a few spoonfuls of the caramel powder for garnish). Add vanilla and xanthan gum and transfer to Thermomix for 10 minutes, speed 2 at 80ºC. Alternatively, you can pour into a saucepan and heat slowly while stirring constantly until you have a thick custard
200g egg yolks
140g caster sugar
2g xanthan gum
4g vanilla paste
8
drain gelatin and squeeze to remove excess water. Add the gelatin to the Thermomix (or saucepan) and stir quickly for 30 seconds, or if using a saucepan, simply stir into the cream until completely dissolved. Line 8 molds (8 cm in diameter) with plastic wrap and pour approximately 180 g of the mixture into each mold. Place in the refrigerator to set
9
To darken the fennel, preheat the oven to 170ºC/gas mark 4. Soften the butter by beating it in a stand mixer . Add the sugar and mix until just combined - it doesn't need to be whisked together. Add the cream and egg yolks, let the machine turn again, then add the flour and fennel seeds and stir into a dough
200g unsalted butter, room temperature
250g T45 flour, or 00 flour
12g double cream
7g egg yolks
100g caster sugar
33g fennel seeds, toasted When cooked, mix well
10
Roll out the dough between 2 pieces of baking paper until it is 4 mm thick.Cut out discs using an 8cm round cutter (the same size as the mold) and bake for 15 minutes
11
Meanwhile, blitz the set lime jelly in a blender until it gels. Pass through a fine sieve and put into a piping bag. Repeat the process with the set milk gel
12
When serving, place the set custard into the mold and place on top of the sable biscuits. Use blowtorch to quickly heat the outside of the mold and remove it. Using a small fine sieve, sprinkle the top of the custard with the nettle powder. Pipe 3 large dots of milk gel over the custard, then pipe smaller dots of lime gel around them. Finish with a sprinkle of petals, lime zest and a pinch of reserved caramel milk powder. Carefully transfer each custard to a plate
