Indian Corn Custard with Compote

Cuisine: American

Category: sweet

Servings: 6


Corn Custard
Choux Pastry Maple Leaves
Meringue Mushrooms
Compote of Woodland Fruit

Maple-leaf Tuilles (see Kauai Fruit
Terrine with Lime Sauce)


TO SERVE Unmold custards; trim edges as needed. Center custards inside maple-leaf choux. Heat reserved maple sauce. Strain; pour over and around custards. Garnish with meringue mushrooms, fruit compote and maple-leaf tuilles. NOTES Season: Fall, Winter Food cost: Moderate History: Menu features a medley of traditional American foods.

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