Spiced pumpkin fondants with spiced custard recipe
Spiced pumpkin fondants with black pepper cardamom custard Here’s a sweet alternative to pumpkin pie – pumpkin fondants served with a spiced custard. 90g/3¼ oz unsalted butter, at room temperature, plus 50g/1¾ oz melted for brushing150g/5½oz light brown sugar150g/5½oz pumpkin purée3 free-range eggs, beaten45g/1½ oz golden syrup90g/3¼oz plain flour1 tsp ground cinnamon1 tsp ground nutmeg1 tsp ground ginger 90g/3¼ oz unsalted butter, at room temperature, plus 50g/1¾ oz melted for brushing 150g/5½oz light brown sugar 150g/5½oz pumpkin purée 3 free-range eggs, beaten 45g/1½ oz golden syrup 90g/3¼oz plain flour 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground ginger 250ml/9fl oz full-fat milk250ml/9fl oz double cream½ tsp ground cardamom1 tsp vanilla extract6 free-range egg yolks75g/2½oz caster sugargenerous pinch freshly ground black pepper 250ml/9fl oz full-fat milk 250ml/9fl oz double cream ½ tsp ground cardamom 1 tsp vanilla extract 6 free-range egg yolks 75g/2½oz caster sugar generous pinch freshly ground black pepper Method To make the fondants, preheat the oven to 200C/180C Fan/Gas 6.Brush the inside of 6 fondant moulds (about 5cm/2in high 8cm/3¼in diameter) with the melted butter. Leave in the fridge to chill until the butter has set, then brush with more melted butter and pop into the fridge again until needed.Cream the 90g/3¼oz butter with the sugar in a bowl with a wooden spoon or in a stand mixer, until light and fluffy, then mix in the pumpkin purée, beaten egg and golden syrup.In a separate bowl, sift the flour and spices together, then beat the dry mixture into the wet mixture. Pour the batter into the moulds and leave in the fridge to chill for about 20 minutes.Put the fondants on a baking tray and cook in the oven for about 10–15 minutes, or until risen with a little wobble.To make the custard, heat the milk and cream with the cardamom and vanilla on a medium-low heat, stirring often, until it starts to gently bubble. Set aside to cool slightly.Whisk the egg yolks and caster sugar in a separate bowl until pale and fluffy, then whisk in the slightly cooled cardamom cream mixture. Pour the custard back into the pan and place over a low heat on the hob. Simmer until the mixture thickens to a custard-like consistency. Add a generous pinch of freshly ground black pepper.To serve, carefully turn the fondants out. Pour some custard into a shallow bowl to serve and carefully place each fondant on top. To make the fondants, preheat the oven to 200C/180C Fan/Gas 6. To make the fondants, preheat the oven to 200C/180C Fan/Gas 6. Brush the inside of 6 fondant moulds (about 5cm/2in high 8cm/3¼in diameter) with the melted butter. Leave in the fridge to chill until the butter has set, then brush with more melted butter and pop into the fridge again until needed. Brush the inside of 6 fondant moulds (about 5cm/2in high 8cm/3¼in diameter) with the melted butter. Leave in the fridge to chill until the butter has set, then brush with more melted butter and pop into the fridge again until needed. Cream the 90g/3¼oz butter with the sugar in a bowl with a wooden spoon or in a stand mixer, until light and fluffy, then mix in the pumpkin purée, beaten egg and golden syrup. Cream the 90g/3¼oz butter with the sugar in a bowl with a wooden spoon or in a stand mixer, until light and fluffy, then mix in the pumpkin purée, beaten egg and golden syrup. In a separate bowl, sift the flour and spices together, then beat the dry mixture into the wet mixture. Pour the batter into the moulds and leave in the fridge to chill for about 20 minutes. In a separate bowl, sift the flour and spices together, then beat the dry mixture into the wet mixture. Pour the batter into the moulds and leave in the fridge to chill for about 20 minutes. Put the fondants on a baking tray and cook in the oven for about 10–15 minutes, or until risen with a little wobble. Put the fondants on a baking tray and cook in the oven for about 10–15 minutes, or until risen with a little wobble. To make the custard, heat the milk and cream with the cardamom and vanilla on a medium-low heat, stirring often, until it starts to gently bubble. Set aside to cool slightly. To make the custard, heat the milk and cream with the cardamom and vanilla on a medium-low heat, stirring often, until it starts to gently bubble. Set aside to cool slightly. Whisk the egg yolks and caster sugar in a separate bowl until pale and fluffy, then whisk in the slightly cooled cardamom cream mixture. Pour the custard back into the pan and place over a low heat on the hob. Simmer until the mixture thickens to a custard-like consistency. Add a generous pinch of freshly ground black pepper. Whisk the egg yolks and caster sugar in a separate bowl until pale and fluffy, then whisk in the slightly cooled cardamom cream mixture. Pour the custard back into the pan and place over a low heat on the hob. Simmer until the mixture thickens to a custard-like consistency. Add a generous pinch of freshly ground black pepper. To serve, carefully turn the fondants out. Pour some custard into a shallow bowl to serve and carefully place each fondant on top. To serve, carefully turn the fondants out. Pour some custard into a shallow bowl to serve and carefully place each fondant on top.