Churro Apple Chawanmushi
Churro Apple Chawanmushi
Directions
- Place the pie shell in an oven on at 325 degrees F for 15 minutes. Reserve and let cool. Place broken pieces in a serving container.
- Into a blender combine cream, milk, eggs, egg whites and Churro Spice. Blend on low until all ingredients are combined and force mixture through a sieve. Reserve in a deli container.
- In the serving container that contains the pie dough, top off with custard mixture and steam at 185 degrees F for 25 minutes in a conventional steamer.
- Remove and let cool.
- To plate, take a few of the apples at room temperature and place on top of the custard. Top with a dusting of the extra Churro Spice.
Ingredients
- 2 cups Nature's Best Dairy® Cream, Heavy
- 2 cups Nature's Best Dairy® Milk, Whole
- 2 ea. Nature's Best Dairy® Egg(s), XL
- 2 ea. Nature’s Best® egg whites
- 1/4 cup Delancey Street Deli® sliced cinnamon apples
- 1 ea. Heritage Ovens® pie shell
- 1 1/2 tbsp West Creek® Sugar, Granulated
- 3 tbsp Churro Spice, (see recipe below)
Churro Spice
Directions
- In a bowl, combine cinnamon, nutmeg, allspice, and vanilla sugar, blend well.
- Reserve in an airtight container.
Ingredients
- 4 1/2 tsp cinnamon
- 1 1/2 tsp nutmeg, ground
- 1 1/2 tsp allspice
- 4 1/2 tsp vanilla sugar
Chef Steven Zabel - Corporate Chef, Performance Foodservice - Chicago.
