I have made an aproximate recipe from this video to try if you would like: ### Ingredients - 1/4 medium pumpkin - 250g egg yolk (aprox. 10) - 150g brown sugar - 325g whole milk - 325g whipping cream or double cream - Nutmeg - Salt - 1 tbsp vanilla extract - 300g Bread trim - Handful of walnuts - Couple handful of raisins - 150g butter ### Method 1. Preheat oven to 160C/320F 2. Skin pumpkin and slice into 0.5cm slices 3. Microwave pumpkin flesh until evenly cooked 4. Combine egg yolks and 100g sugar 5. In pot combine milk and whipping cream and bring to rolling boil 6. Add a generous grating of nutmeg and a touch of salt 7. Slowly combine milk mixture with the egg mixture and add vanilla extract 8. Pulse in blender the walnuts raisins and bread trim careful not to blend 9. Caramelise the pumpkin slices in 50g brown sugar after 30s deglaze with butter 10. Assemble in a lined load tin in 3 layers: bread mix, then pumpkin, then custard. 11. Top with brown sugar and bake for 35 minutes 12. Slice and serve with extra custard
I would love to work in this kitchen as even a kp again being a while since I was chefing ooo how i miss it us are vid make me want to get bak into it even with me bak injury
Good however advice against using moldy bread, even if you cut away the visibly moldy part, there is most likely mold in the rest of the bread just not visible yet
@@watchingvideos9871mold produces toxins so yes it is bad for you. Also, if you cook it well through the mold fungus is killed but the toxins still remain.
restaurants can buy in egg yolk/whites,which is cheaper and they are pasteurised so a touch safer to use. If separating eggs whites get sent to pastry for meringues,souffles, possibly used in cocktails
The giant pumpkins they sell in Tesco etc for 3 quid are barely edible no matter what you do with them. Be honest, chef, there's no way you'd use a supermarket halloween pumpkin for a real dish, is there?
Lovely recipe Chef. Just as a word of warning - the spores of bread mold are mostly invisible. When it shows visible mold there is much greater contamination already present. I personally follow the same advice as you when cooking at home, but as a Chef I would throw any produce away at the first sign of mold. Never know what the immune system of a guest is going to be like.
Love how you're educating and raising awareness of food waste at the same time as producing amazing meals. Love the content, keep it up!
Have you watched the chef pov posts? Where they throw food that could be served to the customers, but they put it in the bin? Have you seen that?
@@KimiMDChefs wont throw away food for no reason
I have made an aproximate recipe from this video to try if you would like:
### Ingredients
- 1/4 medium pumpkin
- 250g egg yolk (aprox. 10)
- 150g brown sugar
- 325g whole milk
- 325g whipping cream or double cream
- Nutmeg
- Salt
- 1 tbsp vanilla extract
- 300g Bread trim
- Handful of walnuts
- Couple handful of raisins
- 150g butter
### Method
1. Preheat oven to 160C/320F
2. Skin pumpkin and slice into 0.5cm slices
3. Microwave pumpkin flesh until evenly cooked
4. Combine egg yolks and 100g sugar
5. In pot combine milk and whipping cream and bring to rolling boil
6. Add a generous grating of nutmeg and a touch of salt
7. Slowly combine milk mixture with the egg mixture and add vanilla extract
8. Pulse in blender the walnuts raisins and bread trim careful not to blend
9. Caramelise the pumpkin slices in 50g brown sugar after 30s deglaze with butter
10. Assemble in a lined load tin in 3 layers: bread mix, then pumpkin, then custard.
11. Top with brown sugar and bake for 35 minutes
12. Slice and serve with extra custard
Thanks man👍 wanted to make it, this helps allot
Very helpful. Thank you!
I love your tangerine story. There's always that one guy lol and you turned out so lovely. You have such great ideas!
Quality! I love how you guys don’t waste a thing 👍
Pumpkin bread pudding. Looks delicious
Love the recipe and the subtitle music on the background.
Thank you for your generosity in sharing your recipes and philosophy.
Arme Ritter mit Kürbis, großartig. Da klingelt die Kasse.
I would love to work in this kitchen as even a kp again being a while since I was chefing ooo how i miss it us are vid make me want to get bak into it even with me bak injury
Good however advice against using moldy bread, even if you cut away the visibly moldy part, there is most likely mold in the rest of the bread just not visible yet
Does it cause harm to body?
Its mold so i cant imagine that its great but i think it depends how moldy the bread is
@@watchingvideos9871mold produces toxins so yes it is bad for you. Also, if you cook it well through the mold fungus is killed but the toxins still remain.
amazing! Absolutely going to try this
Would have been cool to hear what you use all the left over egg whites for as I feel like most recipes I see on yt use egg Yolk but not the white!!
restaurants can buy in egg yolk/whites,which is cheaper and they are pasteurised so a touch safer to use.
If separating eggs whites get sent to pastry for meringues,souffles, possibly used in cocktails
Angel food cake, meringue-based icing, use it to clarify stocks when making consomme…
I bet that would be nice with apple or pears.
Thanks Chef. Can you please show us next time the best way to cook pumpkins in a microwave? Container, time etc 😊
Check out how to do it for a butternut squash, will be same for pumpkin
No animal face? Jokes aside, made the fried corn and yes it was yum. Fish head next!
Did you buy their seasoning? want to make the corn ribs but i cant get it where i life
@@pwest9257 Nah, i'm also a chef so just made it based on what it was
Great! Love this. Can I make it without pumpkin
Absolutely! Any leftovers would work
@@FallowLondonCan I use some leftover Sunday roast?
You ever thought about using fried fish tail as a crunchy component for anything?
Kids in schools should be studying your videos in food tech
3:32 just cut off that mould... cieh level 2.8 or whatever I had to do makes me think this isn't great advice?
The giant pumpkins they sell in Tesco etc for 3 quid are barely edible no matter what you do with them. Be honest, chef, there's no way you'd use a supermarket halloween pumpkin for a real dish, is there?
Lovely recipe Chef. Just as a word of warning - the spores of bread mold are mostly invisible. When it shows visible mold there is much greater contamination already present. I personally follow the same advice as you when cooking at home, but as a Chef I would throw any produce away at the first sign of mold. Never know what the immune system of a guest is going to be like.