Cinnamon and honey custard with pineapple compote and salty cashews, created by Melanie Moss. Photo by Melanie Moss.
It may be spring, but there’s still a chill in the New York air. Rhubarb is not yet the deep fuchsia hue we clamor for, and apples and pears remain on menus.
Refuge is found in the pineapple—with a peak season from March through June—which can make this time of year feel tropical and exotic. Pare away its rough exterior, and you’re left with plentiful chunks for snacking or, in this case, cooking.
Ripe pineapple is hard to improve upon, but the simple additions of sugar and vanilla bean yield an elegant compote that can be used to adorn ice cream or, in this case, a gently spiced custard served cold. This simple dessert mingles spicy, salty and sweet flavors.
Cinnamon and Honey Custard with Pineapple Compote and Salty Cashews Recipe (serves 4)
Custard Ingredients:
2 cups whole milk
¼ cup heavy cream
1 vanilla bean, split lengthwise and scraped
1 lime, zested
4 egg yolks
1 egg
1 teaspoon cinnamon
½ cup honey
¼ teaspoon salt
Custard Directions:
* Preheat oven to 325 degrees.
* Combine milk, cream, vanilla bean and lime zest in a 2-quart pot, and bring to a simmer.
* Meanwhile, combine yolks and egg in a medium-size bowl, and whisk. Add in cinnamon, honey and salt.
* Temper warmed milk into the eggs, whisking rapidly, and pour into a small pitcher and let sit while preparing molds.
* Place ramekins in a roasting pan, and pour custards evenly into the ramekins.
* Cover ramekins with aluminum foil, making sure there are no openings.
* Bake for 25 minutes at 325 degrees or until just set.
* Store in the refrigerator uncovered, until chilled and set.
Pineapple Compote Ingredients:
1 pineapple, skin removed and roughly cut into chunks
¼ cup granulated sugar
1 vanilla bean, split lengthwise and scraped
Pineapple Compote Directions:
* Put pineapple chunks in a food processor, and pulse until broken down into smaller bits.
* Scrape the pineapple into a 2-quart pot, add sugar and vanilla, and bring to a simmer, stirring occasionally.
* Transfer to a container and chill.
Salty Cashews Ingredients:
2 tablespoons light brown sugar
1 tablespoon water
1 teaspoon salt
1 cup whole cashews
Salty Cashews Directions:
* In a small saucepan, melt light brown sugar with water, and add salt.
* Bring to a simmer, and add the cashews. Turn with a spatula to coat the cashews and then transfer them to a small baking sheet lined with a silpat (a nonstick baking mat).
* Let the cashews cool and set.
Final Steps:
* Put the uncovered custards in the refrigerator to cool after baking.
* Cool the compote; then spoon it over custard.
* Leave the cashews on the silpat until cool. Then use the nuts to garnish the custard and compote.
* All three can be made up to two days in advance and then combined just before serving.
Melanie Moss is a pastry cook at Blue Hill at Stone Barns. She loves to experiment with recipes that combine savory flavors and her classic culinary training with the pastry methods she uses at work. Cooking since age five, Melanie feels lucky to be in the kitchen every day.
