Pinto Honey Custard

Menu Part: 
Sauce
Cuisine Type: 
American

Sweeten up any customer’s day with a rich crème brûlée base that hosts caramelized orange and a purée of candied Bush’s Best® Pinto Beans that add depth of texture and flavor to a unique dessert.

Ingredients

3 cups, Bush’s Pinto beans, drained*
1 cup, Water
1/2 cup, Honey
1 Tbsp, Orange, zest, fresh
1-1/2 tsp, Orange blossom water
8, Eggs, large, yolks
3/4 cup, Sugar, granulated
3 cups, Half & Half
2 strips,Orange, fresh, long strip of zest
1 tsp, Kosher salt
Non-stick cooking spray, as needed
1-1/2 cup, Caramelized orange slices
Fresh raspberries, optional, s needed

Caramelized Orange Slices (Yields 12)
2 large Oranges, sliced, fresh
1-1/2 cups Sugar, granulated
1/2 cup Water

Steps

1. In pot, add beans, water, honey and zest. Simmer until tender and liquid is reduced to thick consistency. Remove from heat. Cool to room temperature.
2. Stir in orange blossom water. Process bean mixture in food processor, pulse until purée is almost smooth with some bean texture remaining. Reserve. (Yields about 2 cups purée.)
3. In stainless bowl, whisk together egg yolks and sugar until thick and creamy. Hold.
4. In stainless pot, bring cream, orange zest and salt almost to a boil. Remove from heat.
5. Add cream mixture a little at a time to egg mix, whisking after each addition. Fold in bean purée until incorporated.
6. Spray twelve 8-oz custard cups. Line each with Caramelized Orange Slices. Drizzle any remaining caramel evenly over each orange slice. Scoop 1/2 cup of bean custard into each cup.
7. Place in water bath with water half-way up the sides of the custard cups. Bake in 300°F conventional oven for 40–45 minutes or until custard is set. Remove from oven and water bath. Cool on a wire rack to almost room temperature before serving.

To serve: Unmold each custard cup onto dessert plate with orange slice presented on top. Serve garnished with fresh raspberries if desired.

To make Caramelized Orange Slices:
1. Slice each orange into six 1/4-in thick slices. Set aside.
2. In medium stainless pot, combine sugar and water. Bring to a simmer. Simmer until liquid is amber in color. Add orange slices, turn to coat with caramel syrup. Cook 1–2 minutes. Remove from heat immediately. Caramel should not get too dark. Use as directed above.
*Other beans may be substituted including: Cannellini, Great Northern or Kidney.

More From FoodService Director

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

Sponsored Content
green smoothie

From DanoneWave Away From Home.

Not so long ago, finding non-dairy milk in a supermarket dairy case was a challenge. But these days, that aisle is bursting with plant-based beverage choices—cow’s milk alternatives crafted from soybeans, nuts, grains or coconut, as consumer demand for these beverages has grown exponentially. According to Euromonitor, worldwide sales of non-dairy milk alternatives more than doubled between 2009 and 2015.

Millennials and Gen Zers, many of them already accustomed to drinking dairy alternatives at home, expect to see some of those same choices...

Industry News & Opinion

George Washington University in Washington, D.C., is adding an additional $200 in dining dollars to each student's dining plan this fall, The GW Hatchet reports.

The boost comes just a year after the university switched to an open-format dining plan that allows students to spend their entire meal fund off campus; allowed venues include about 90 grocery stores and restaurants.

While students support the new plan, they are concerned about dining affordability. In conjunction with discounted meal deals that were implemented last semester, school officials hope the extra $200...

FSD Resources