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Pinto Honey Custard
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.
- Cook Time
1 Hour30 Mins
- Serves
12
INGREDIENTS
Pinto Honey Custard
- 3 cups Bush’s Best® Pinto Beans, drained*
- 1 cup Water
- ½ cup Honey
- 1 Tbsp Orange zest, fresh
- 1 ½ 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)
- *Other beans may be substituted including: Great Northern or Kidney.
Caramelized Orange Slices
- 2 large Oranges, sliced, fresh
- 1 ½ cups Sugar, granulated
- ½ cup Water
INGREDIENTS
Pinto Honey Custard
- 3 cups Bush’s Best® Pinto Beans, drained*
- 1 cup Water
- ½ cup Honey
- 1 Tbsp Orange zest, fresh
- 1 ½ 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)
- *Other beans may be substituted including: Great Northern or Kidney.
Caramelized Orange Slices
- 2 large Oranges, sliced, fresh
- 1 ½ cups Sugar, granulated
- ½ cup Water
DIRECTIONS
- 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.
- 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.)
- In stainless bowl, whisk together egg yolks and sugar until thick and creamy. Hold.
- In stainless pot, bring cream, orange zest and salt almost to a boil. Remove from heat.
- Add cream mixture a little at a time to egg mix, whisking after each addition. Fold in bean purée until incorporated.
- Spray twelve 8 oz custard cups. Line each with Caramelized Orange slices. Drizzle any remaining caramel evenly over each orange slice. Scoop ½ cup of bean custard into each cup. To serve: unmold each custard cup onto dessert plate with orange slice presented on top. Serve garnished with fresh raspberries if desired.
- CARAMELIZED ORANGE SLICES: Slice each orange into six ¼ inch thick slices. Set aside.
- 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 to 2 minutes. Remove from heat immediately. Caramel should not get too dark. Use as directed above.
