EGG CUSTARD WITH SPICY FRUIT COMPOTE

Ingredients Weight Measure
Milk 48 oz. 6 cups
Eggs, beaten 19-1/2 oz. 12 ea.
Sugar 7 oz., divided 13 Tbsp., divided
Salt 1/4 tsp.
Vanilla extract 1/2 oz. 1 Tbsp.
Peaches, medium dice 8 oz. 2 cups
Plums, medium dice 8 oz. 2 cups
Blueberries 4 oz. 1 cup
Candied ginger, small dice 1 oz. 1 Tbsp. + 1 tsp.
Ground cloves 1/4 tsp.
Ground cinnamon 1/4 tsp.
Water 8 oz. 1 cup
TABASCO® brand Original Red Sauce 1-1/2 oz. 3 Tbsp.
Whipped cream as needed

Method

  1. To prepare the egg custard, heat milk over a double boiler. Temper eggs and add slowly, stirring continuously. Then add sugar, salt and vanilla. Stir until custard coats the back of a spoon. Pour 6 oz. custard into each glass bowl. Refrigerate overnight until firm.
  2. For the fruit compote, place peaches, plums, blueberries, ginger, cloves, cinnamon, water and TABASCO® Sauce into a pot. Simmer until fruit is soft and juices are thick. Cool.
  3. For each serving, top one reserved custard with 2 oz. of reserved fruit compote. Garnish with whipped cream.

Yield: 12 servings