Poblano Iota Carrageenan Custard

A spiced, savoury poblano-and-milk custard set with iota carrageenan, sliceable once chilled.

⏱️ Prep: 15 min🍳 Cook: 30 min

Nutrition

per per 300 g portion

Calories

Protein

Carbs

Fat

1 tsp	5 ml	Whole coriander seed
1 tsp	5 ml	Whole peppercorns
1/2 tsp	2.5 ml	Whole cumin
1/2 tsp	2.5 ml	Whole cloves
500 g		Milk
1-2 pcs		Poblano peppers, roughly diced
4 pcs		Garlic cloves, roughly diced
—		Salt and pepper
5 g		Iota carrageenan

Toast the coriander, peppercorns, cumin and cloves in a small pan over medium heat until fragrant, a few minutes.
Pour the milk into a pot, add the toasted spices, poblano peppers and garlic. Bring to a boil over medium-high heat, stirring occasionally.
Once boiling, blend with an immersion blender until slightly pureed. Remove from the heat and let steep for 20-30 minutes; season with salt and pepper.
Strain the milk (preferably through a chinois). Return to the pot, add the iota carrageenan and blend well with an immersion blender.
Bring back to a boil, blending for 30-60 seconds, then remove from the heat and pour into moulds.
Cool at room temperature or in an ice bath, then refrigerate to finish setting.
Once fully set, turn out and cut into any desired shapes. Keeps for several days covered in the refrigerator.