SAVORY POBLANO CUSTARD

Directions

1. STEP 1: Place a small pan over medium heat. Add the coriander, peppercorns, cumin, and cloves and toast until fragrant, just for a few minutes to simmer.

2. STEP 2: Pour in the milk into a pot and add the spices, peppers, and garlic. Heat over medium-high heat, stirring occasionally to prevent scorching, and bring to a boil.

3. STEP 3: Once it boils, blend with an immersion blender until slightly pureed. Remove from the heat and let it lie for 20- to 30-minutes in order to set. Then add salt and pepper to taste.

4. STEP 4: Strain the milk, preferably through a chamois sieve for the finest texture. Return the milk to the pot and add the iota carrageenan and blend well with an immersion blender. Bring to a boil and blend for 30 to 60 seconds. Remove from the heat and pour into molds.

5. STEP 5: Let the mixture cool at room temperature, or in an ice bath, then place in the refrigerator to finish setting.

6. STEP 6: Once fully set, the gel can be turned out and cut into any shapes desired. The gel should last for several days while covered in the refrigerator.