Caramel Custard

PASTRY

Jun 1

Almonds, Coconut Sorbet, Vanilla-White Soy Gelée, Pork Powder

Pastry Chef Gregory Baumgartner of 71Above | Los Angeles
Yield: 80 servings

INGREDIENTS

Young Coconut Sorbet:
1.2 kilograms young coconut water
600 grams water
120 grams glucose syrup
720 grams sugar
18 grams sorbet stabilizer
3 grams salt
2 kilograms coconut cream

Caramel Custard:
1 kilogram sugar
6.1 kilograms heavy cream
2 grams salt
22 sheets gelatin, bloomed

Candied Almonds:
1.5 kilograms slivered almonds
1.2 kilograms water
1.2 kilograms sugar

Truﬄe-Praline Almonds:
1.2 kilograms maple sugar
720 grams water
10 grams truﬄe salt
1.5 kilograms slivered almonds

Pork-Maple Powder:
150 grams pork fat
50 grams maple sugar
Tapioca maltodextrin

Vanilla-White Soy Gelée:
1.8 kilograms water
40 grams Kikkoman white soy
120 grams maple sugar
1 vanilla bean, scooped
9 sheets gelatin, bloomed

METHOD

For the Young Coconut Sorbet:
In a large pot on an induction burner, combine coconut water, water, and glucose. Bring mixture to 40°C while blending with an immersion blender. In small metal bowl, combine sugar, sorbet stabilizer, and salt. Add sugar mixture to pot, continuing to blend. When mixture reaches 80°C, remove pot from heat, blend in coconut cream, and strain mixture through a chinois into a heatproof, nonreactive container set over an ice bath. Cover and chill overnight in refrigerator. Freeze.

For the Caramel Custard:
In a large pot over an induction burner, bring the sugar to a medium caramel. Remove from heat, deglaze with cream, and season with salt. Add gelatin to the warm mixture, stirring to dissolve. Pass mixture through a chinois into a nonreactive, heatproof bowl set over an ice bath. When cool and thickened, divide 80 gram portions of Caramel Custard in serving bowls. Cover and refrigerate.

For the Candied Almonds:
Heat oven to 325°F. In a medium pot over high heat, bring all ingredients to a boil. Cook 10 minutes, strain, and spread Candied Almonds onto a parchment-lined sheet tray. Bake until dry and golden, rotating tray every 5 minutes.

For the Truffle-Praline Almonds:
In a rondeau over high heat, bring the maple sugar and water to 220°F. Add truﬄ e salt and almonds, stirring until water begins to evaporate. Reduce heat and stir until water completely evaporates and the sugar begins to caramelize. Scrape almonds onto a parchment-lined sheet tray. When cool, break apart and store.

For the Pork-Maple Powder:
In a food processor, combine fat and sugar. Blend, adding tapioca, until mixture is powdery. Transfer to a storage container and refrigerate.

For the Vanilla-White Soy Gelée:
In a medium pot over medium heat, bring water, soy, maple sugar, and vanilla to a simmer. Add gelatin, stirring to combine. Transfer pot to ice bath; chill. Strain mixture through a chinois into a nonreactive container, cover, and refrigerate.

To Assemble and Serve:
Over the caramel custard set in serving bowls, pour a thin layer of Vanilla-White Soy Gelée, and scatter with Candied and Truﬄ e-Praline Almonds. Top with quenelle of Young Coconut Sorbet. Finish with Pork-Maple Powder.

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