CUSTARD PIE

BY CHIHARU KANEKO

Chiharu has been baking since 2005. She started in Japan then decided to come to Europe where she followed training for example alongside Toni Rodriguez. It was 2016 that she specialized in plant based pastry, learned and became a chef at Land & Monkeys, the first 100% plant based pastry, where she takes pleasure in sharing her knowledge with her team and cooking with YUMGO !

INGREDIENTS
  • YUMGO Yolk                      50 gr

  • Maizena                             25 gr

  • Brown sugar                      75 gr

  • Plant based milk              200 gr

  • Plant based cream           100 gr

  • Vanilla bean                              1

 
STEPS
  • Mixture 1: in a pan mix the milk and the plant based cream with the vanilla pod, bring to the boil.

  • Mixture 2: in a container, combine the maizena, brown sugar and YUMGO Yolk.

 

  • Once boiling, add mixture 1 to mixture 2.

  • Take a base of sweet dough and place a circle of the same size

  • Pour in the preparation.

  • Put in the oven at 170°c for 25 minutes

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