Honey Custard
Citrus Caramel, Vanilla, Lemon
Pastry Chefs Keaton Vasek and Michael Werrell of The Continental | Nashville
INGREDIENTS:
Honey Custard:
Yield: 7 quarts
1.35 kilograms butter
600 grams sugar
110 grams salt
2 vnlla Extract Co. vanilla beans, scraped
2 kilograms honey
1.35 kilograms heavy cream
1.75 kilograms whole eggs
240 grams pasteurized egg yolks
360 grams lemon juice
Citrus Caramel:
825 grams heavy cream
210 grams milk
10 grams vnlla Extract Co. vanilla extract + lemon
10 grams salt
633 grams glucose powder
375 grams sugar
285 grams butter
To Assemble and Serve:
Citrus juice
METHOD:
For the Honey Custard:
On steam, heat a combination oven to 200°F. In a medium rondeau, combine butter, sugar, salt, and vanilla, mixing until the butter has melted and sugar has dissolved. Using an immersion blender, blend in honey and cream, followed by eggs and egg yolks, one at a time. Blend in lemon juice, remaining careful not to incorporate any bubbles. Strain through a fine mesh strainer. Distribute the mixture into vacuum bags, 1.8 kilograms per bag. Steam flat 45 minutes or until set. Place in an ice bath to cool. Increase combination oven heat to 245°F at 10% steam. Drop custard into a blender, then blend until smooth. Fill piping bags with custard. On a sheet tray, pipe custard into 60-millimeter ring molds. Bake 5 minutes, rotate the ring molds, then bake another 5 minutes. Refrigerate until cool.
For the Citrus Caramel:
In a medium-sized pot over medium heat, mix to combine cream, milk, vanilla, salt, and 123 grams glucose powder. Heat until warmed through. In a separate pot, combine sugar, 198 grams water, and the remaining glucose powder. Cook, stirring occasionally, until caramelized. Deglaze caramel with the hot cream mixture. Cook, stirring occasionally, until the mixture reaches 221°F. Using an immersion blender, blend in butter. Remove from heat and let cool.
To Assemble and Serve:
Release Honey Custard from ring mold, then transfer to a serving plate. For every 300 grams Citrus Caramel used, thin down by mixing with 150 grams citrus juice. Top Honey Custard with Citrus Caramel.
