Pumpkin Cheesecake and Maple Custard, Anthony Horowitz, PIN Number Confession
Resident cook Nigel Barden dishes up pumpkin cheesecake and maple custard in 'Foodie Thursday', plus author Anthony Horowitz offers story-writing tips ahead of the 500 Words closing date.
Last on
More episodes
Clip
-
Anthony Horowitz's top 500 Words tips!
Duration: 04:48
Music Played
-
Alison Moyet
Love Resurrection
- Alison Moyet Singles.
- Columbia.
-
Noel Gallagher's High Flying Birds
It's A Beautiful World
- Who Built The Moon?.
- Sour Mash.
-
Foreigner
Cold As Ice
- 40.
- Rhino Atlantic.
- 3.
-
Chic
Everybody Dance
- The Last Days Of Disco (Film Soundtra.
- Columbia.
-
The Beautiful South
Perfect 10
- (CD Single).
- Mercury.
-
Toto
Spanish Sea
- 40 Trips Around The Sun.
- Sony Legacy.
-
Yello
The Race
- Now 13, Part 2 (Various Artists).
- Now.
-
The Jacksons
Can You Feel It
- Fantastic 80's Go For It! - Various.
- Parlophone.
-
Bruno Mars
Finesse (Remix) (feat. Cardi B)
- (CD Single).
- Atlantic.
-
The Verve
The Drugs Don't Work
- Music Of The Millennium (Various).
- Universal.
-
Moon Taxi
Two High
- (CD Single).
- RCA.
-
Avril Lavigne
Sk8er Boi
- (CD Single).
- Arista.
-
Ed Sheeran
Photograph
- X.
- Atlantic.
- 6.
-
Kylie Minogue
Dancing
- Golden.
- BMG Rights Management (UK).
-
Lynn Anderson
Rose Garden
PAUSE FOR THOUGHT
- Million Sellers Vol.15 - The Seventie.
- Disky.
Pumpkin and Maple Custards
by Marcus Wareing from Marcus at Home (Harper Collins)
A cross between a crème caramel and pumpkin pie, this is an interesting pudding that uses the natural sweetness of a generally savoury ingredient.
Ìý
Makes 6
Prep time: 40 mins, + 1hr cooling and chilling
Cooking time: 20 mins
Ìý
Ingredients
6 tbsp maple syrup
200g whipping cream
100g whole milk
½ nutmeg, finely grated
100g egg yolks
80g caster sugar
200g pumpkin purée (delica or kabocha squash, steamed and blended) - Nigel used tinned purée
25ml whisky
black sesame seeds, to serve (or sub with toasted white seeds)
sea salt, to serve
Ìý
Method
Preheat the oven to 120C/100C fan/Gas ½ .Ìý Have ready a deep baking tray with 6 ramekins or ovenproof glass bowls sitting inside.Ìý Place 1 tbsp of maple syrup in the bottom of each ramekin.
Bring the cream and milk to the boil with the nutmeg, then reduce the heat to low.Ìý
Whisk the yolks and sugar together, then add a little of the hot cream, whisking well.Ìý
Pour the yolk mix over the hot cream and mix well.Ìý
Add the whisky and mix well.
Stir with a spatula over a low heat until the mixture begins to coat the back of a spoon.
Mix in the pumpkin purée, then strain through a fine sieve into a jug.Ìý
Fill the tray with enough just-boiled water to come to about halfway up the sides of the ramekins.
Pour the custard into the ramekins, then cover the entire tray with foil.Ìý
Very carefully place in the oven for 20 mins.
Remove the tray carefully from the oven and peel back the foil.Ìý
To test if the custards are done, remove one of the ramekins, using a hot cloth, and shake it gently to check the wobble.Ìý It should wobble only in the centre – if it doesn’t, replace the foil and leave to stand for another 10 min.Ìý
When done, remove the ramekins from the water bath and allow to cool for 30 mins.Ìý
Place in the fridge to chill completely.
Remove the custards from the fridge at least an hour before serving.Ìý
Top with sesame seeds and salt, and serve.
Ìý
Broadcast
- Thu 8 Feb 2018 17:05´óÏó´«Ã½ Radio 2