Cédric Vongerichten is my guest in The Rice Table podcast of November. He is the chef and owner of Wayan, an Indonesian restaurant in New York City’s Nolita neighborhood. Wayan offers Indonesian cuisine with a modern French flair. To listen to the podcast click here.
He is sharing the recipe of his signature dessert: Pandan vanilla custard, passion fruit seeds.
Here we go:
3 cups heavy cream
1 each pandan leaves
½ cup Sugar
2 pc vanilla bean, split, scraped
6 ea egg yolk
6 tbsp sugar
For the custard:
Combine first set and heat mixture until it’s hot to touch and sugar has dissolved, then remove pan from heat, cover, and let it steep for an hour.
Whisk the egg yolks and sugar in mixing bowl, and whisk until blonde color, and sugar has dissolved. Re-heat the cream mixture until 180 f. Slowly whisk a small amount of the cream mixture into the yolks to temper them. Continue adding the warm cream until all of it has been added. Strain the entire mixture through a chinois.
Preheat oven to 300º. Set mixture in bowl, covered individually with plastic wrap, and bake for 25 minute in a bain marie (hotel pan with hot water).
To test, reach into the oven and gently shake one of the custard, the custard should be set. Remove the molds from the hot water and place on a cooling rack.
Let cool, then refrigerate for at least 8 hours before serving.
Passion fruit seeds (blend in vita prep at speed 1)
©Cédric Vongerichten 2021