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- Steamed Chocolate and Pecan Sponges with Vanilla Bean Custard
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PrintSTEAMED CHOCOLATE AND PECAN SPONGES WITH VANILLA BEAN CUSTARD
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- The Sponges : Grease 4 ramekins or pudding basins with oil and base line with parchment.
- Melt the butter and chocolate with chopped pecans together in a bowl set over a pan of simmering water. Stir until smooth, remove and cool.
- Beat eggs and sugar until thick and creamy, about 8-10 minutes.
- Sieve in flour and cocoa powder and fold in the egg mixture, stir to combine. Pour in chocolate mixture gently.
- Spoon mixture into prepared dishes and cover with foil.
- Steam in a covered basket or colander over boiling water for about half an hour or until sponges feel firm.
- The Custard : Blend ¼ cup of the milk with the cornflour. Pour remaining milk and cream into a pan.
- Split vanilla pod lengthwise and scrape seeds into the pan. Bring to the boil. Pour onto the cornflour mixture, stirring constantly.
- Return mixture to pan over medium heat and stir until thickened. Whisk in sugar and beaten egg, strain into a serving jug.
- Turn out sponges on serving plates and peel off paper. Serve hot, dusted with cocoa powder, topped with custard.
INGREDIENTS
The Sponges
- 100 grams unsalted butter
- 150 grams plain chocolate, chopped
- 3 large eggs
- 75 grams chopped pecans
- 100 grams light brown sugar
- 75 grams plain flour
- 3 tablespoon unsweetened cocoa powder
The Custard
- 250 ml milk
- 150 grams double cream
- 1 vanilla pod
- 1 tablespoon cornflour
- Castor sugar, to taste
- 1 large whole egg and 1 large egg yolk, beaten
8 comments for “Steamed Chocolate and Pecan Sponges with Vanilla Bean Custard”
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