Gary Mehigan's Pumpkin Soup
You can also leave out the milk for a puree that is enjoyed with roast chicken or stirred through ri...
200 ml milk
200 ml cream
1/2 vanilla bean, halved lengthways, seeds scraped
1 Tbsp peppermint syrup (this can be substituted with a mint liqueur if preferred)
4 egg yolks
80 g caster sugar, plus 2 Tbsp extra
2 Tbsp brown sugar
Preheat the oven to 120ºC. Place 8 x 80 ml (1/3 cup) capacity ramekins into a roasting pan. Place the milk, cream, vanilla bean and seeds and the peppermint syrup in a saucepan and bring to the boil over medium heat.
Meanwhile, place the egg yolks and 80 g caster sugar in a bowl and whisk to combine well. Whisking continuously, gradually pour the hot milk mixture onto the yolks and combine well. Strain the custard through a fine sieve into a jug. Divide the custard among the ramekins, then bake for 30 minutes or until just set. Remove from the oven and stand until cool, then refrigerate until cold.
To serve, combine the extra sugar and the brown sugar in a small bowl. Remove the set custards from the refrigerator and sprinkle a small layer of sugar mixture over the top.
Use a domestic blow torch or cook under a hot grill until the tops have caramelised. Stand for 5 minutes before serving.
Credits: Gabriel Gate
Photo Credits: Kate Olsson