ANDY FOO, EXECUTIVE PASTRY CHEF, GRAND HYATT SINGAPORE
Yields1 Serving
California Raisin Bourbon Vanilla Custard
90 g California Raisins
20 ml rum
250 g fresh milk
250 g fresh cream
½ pcs vanilla pod, split and seeds scraped out
225 g egg yolk
125 g sugar
Hibiscus Tea Jelly
200 ml water
35 g sugar
½ pc vanilla pod
1 g coarse black pepper
15 g orange skin
15 g lemon skin
20 g dry hibiscus flowers
2 pc gelatin sheets, bloomed
Rum Vanilla Marinated California Raisins
100 ml rum
20 ml syrup
40 g California Natural Raisins
½ pc vanilla pod
California Raisin Bourbon Vanilla Custard
1Soak California Raisins in rum for 2 days and blend them into a paste.
2Combine fresh milk and fresh cream with the vanilla seeds in a pot and bring to
a boil. Once boiled, remove the cream mixture from heat.
3Mix egg yolk and sugar well, until all sugar has dissolved. Add the egg yolk mixture into the cream mixture and strain.
4Whisk the California Raisin paste into the strained mixture until fully incorporated.
5Pour the mixture into an 11cm x 4cm x 5cm height rectangle mould and steam for 45mins in a convection oven.
Hibiscus Tea Jelly
6Combine water, sugar, vanilla pod, coarse black pepper, orange and lemon skins in a pot and cook to 80°C.
7Remove the mixture from heat and add in dry hibiscus flowers to infuse for half
a minute.
8Strain immediately and add in gelatin.
Rum Vanilla Marinated California Raisins
9Combine all ingredients, place in an airtight jar and steam for lhr in a convection oven. Let age for 3 days.
GARNISH
TO ASSEMBLE
14Pour a layer of hibiscus tea jelly onto the cooled custard and let it set overnight.
15When serving, place custard on plate and unmould with a sharp knife.
16Decorate with chocolate ornaments and raspberries.
17Drizzle rum vanilla marinated California Raisins on the side of the custard.
18Decorate with gold leaves and edible flowers.
Ingredients
California Raisin Bourbon Vanilla Custard
90 g California Raisins
20 ml rum
250 g fresh milk
250 g fresh cream
½ pcs vanilla pod, split and seeds scraped out
225 g egg yolk
125 g sugar
Hibiscus Tea Jelly
200 ml water
35 g sugar
½ pc vanilla pod
1 g coarse black pepper
15 g orange skin
15 g lemon skin
20 g dry hibiscus flowers
2 pc gelatin sheets, bloomed
Rum Vanilla Marinated California Raisins
100 ml rum
20 ml syrup
40 g California Natural Raisins
½ pc vanilla pod
Directions
California Raisin Bourbon Vanilla Custard
1Soak California Raisins in rum for 2 days and blend them into a paste.
2Combine fresh milk and fresh cream with the vanilla seeds in a pot and bring to
a boil. Once boiled, remove the cream mixture from heat.
3Mix egg yolk and sugar well, until all sugar has dissolved. Add the egg yolk mixture into the cream mixture and strain.
4Whisk the California Raisin paste into the strained mixture until fully incorporated.
5Pour the mixture into an 11cm x 4cm x 5cm height rectangle mould and steam for 45mins in a convection oven.
Hibiscus Tea Jelly
6Combine water, sugar, vanilla pod, coarse black pepper, orange and lemon skins in a pot and cook to 80°C.
7Remove the mixture from heat and add in dry hibiscus flowers to infuse for half
a minute.
8Strain immediately and add in gelatin.
Rum Vanilla Marinated California Raisins
9Combine all ingredients, place in an airtight jar and steam for lhr in a convection oven. Let age for 3 days.
GARNISH
TO ASSEMBLE
14Pour a layer of hibiscus tea jelly onto the cooled custard and let it set overnight.
15When serving, place custard on plate and unmould with a sharp knife.
16Decorate with chocolate ornaments and raspberries.
17Drizzle rum vanilla marinated California Raisins on the side of the custard.
18Decorate with gold leaves and edible flowers.
California Raisin Bourbon Vanilla Custard with Hibiscus Tea Jelly and Raspberries
