roux logo
black sesame custard kabocha pie
Roux Thanksgiving Community Cookbook
recipe
black sesame custard kabocha pie
Christine Han (@dearsaturdays)
Christine Han (@dearsaturdays)
0 collects
0 forks
0 stacks
$1.00
this pie has two layers - the bottom being the black sesame eggy sweet custardy goodness, and the top is a cinnamony fluffy kabocha chiffon. who wouldn’t want all of that floating atop a buttery flaky crust?
RecipeForksStacksMore

You Need

6-8 servings

  • pie crust

    • 2½ cups flour
    • ½ tsp salt
    • 250g cold cubed butter
    • ⅓ cup ice water

  • black sesame custard

    • 1 cup sugar
    • 1 cup water
    • 1 cinnamon stick
    • ½ cup flour + ½ cup milk
    • 1 ½ cups warm milk
    • 2 tbsp black sesame paste
    • 7 yolks (save 3 whites)

  • squash chiffon

    • 3 eggs
    • ½ cup cane sugar
    • 1 tbsp cornstarch
    • 2 tsp cinnamon
    • 1 tsp nutmeg
    • ½ tsp salt
    • 1 cup squash puree
    • ⅓ cup cream
    • chiffon: 2 egg whites + 3 cups sugar

    • How To

      pie crust

      1. Combine flour and salt in a bowl. Toss cold butter cubes to coat in flour, then smoosh into pea-sized lumps using your fingertips. Gradually add ice water, mixing until a dough forms. Avoid overmixing to keep it tender. If the butter softens, refrigerate briefly. Wrap the dough in plastic, press into a disk, and chill for at least 15 minutes.
      2. Preheat the oven t 400°F. Butter the bottom and sides of a springform pan (~1 tbsp).
      3. Roll the chilled dough on a lightly floured surface into a circle 1/8 inch thick, rotating to maintain shape. Place the pan in the center, measure 2 inches beyond the rim, and trim excess dough.
      4. Transfer the dough to the pan, pressing gently into corners and up the sides. Trim the edges neatly. Freeze for 10-15 minutes to firm up.
      5. Line the crust with parchment or foil, fill with pie weights, and cover the edges with foil. Bake for 15-17 minutes until lightly golden. Remove and keep the oven at 400°F for the black sesame custard.

      black sesame custard

      1. bring sugar, cinnamon stick, and water up to a high heat in a small saucepan until it thickens and becomes a syrup. in a larger saucepan, warm 1 ½ cups of milk.
      2. in a mixing bowl, whisk together ½ cups flour and ½ cups milk until it thickens into a paste. slowly stream in warmed milk, then syrup (remove cinnamon stick), and whisk together. add black sesame paste and whisk until incorporated. transfer mixture to larger saucepan and bring up to a medium heat. whisk in egg yolks one at a time and whisk until a liquid custard develops (5-7 minutes).
      3. by now, the pie shell should have been removed from the oven and cooled down. pour black sesame custard into pie shell, protect the crust edges with foil, and bake for 20-25 minutes until the top layer of the custard develops a firm film but still jiggly. remove from oven and allow it to cool down. set oven down to 350F for the squash chiffon.

      squash chiffon

      1. remove seeds of squash and carve and mash up the tender flesh until you have about a cup of puree. you’ll only really need about half of a squash so reserve the other half for garnishing or to consume while you’re baking!
      2. in a mixing bowl, whisk together sugar, cinnamon, starch, and salt. incorporate squash puree into mixture along with 3 eggs, then whisk in heavy cream.
      3. beat egg whites for 5 minutes on high and slowly pour in sugar. beat for another 3-5 minutes on high until stiff peaks form. fold egg whites into squash mixture – careful not to overmix here. pour mixture on top of black sesame custard and bake for 55-60 minutes or until top is golden brown.