Spiced pumpkin fondants with black pepper cardamom custard

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 6

Dietary
Vegetarian


By Shivi Ramoutar
From Saturday Kitchen

Ingredients

For the fondants

  • 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

For the custard

  • 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
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