Nicuatole – corn and yellow pepper custard with crème fraîche and caviar

PT30M

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Ingredients

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Imperial

Nicuatole

  • 25g of masa harina
  • 75g of water
  • 250g of yellow peppers, roasted and seeds and stalks removed
  • 25g of brown sugar
  • 37.5g of apple cider vinegar
  • 25ml of kombucha
  • 4g of Scotch Bonnet chillies, finely chopped
  • 1 pinch of Maldon salt

To serve

  • 8 tbsp of créme fraiche
  • 8 tbsp of caviar, ideally Exmoor caviar
  • Wild garlic flowers, (optional)
1

Mix the masa harina with the water to create a loose paste. Blend this paste with the rest of the ingredients for the nicuatole until smooth, then transfer to a pan

  • 25g of masa harina
  • 75g of water
  • 250g of yellow peppers, roasted and seeds and stalks removed
  • 25g of brown sugar
  • 37.5g of apple cider vinegar
  • 25ml of kombucha
  • 4g of Scotch Bonnet chillies, finely chopped
  • 1 pinch of Maldon salt
2

Cook over a low heat for 20 minutes whilst stirring regularly. Over this time it will thicken, similar to a pastry cream

3

Divide the mixture into 8 small dishes or ramekins and place in the fridge to set for at least 20 minutes

4

Once chilled, top the nicuatoles with a tablespoon of crème fraîche and caviar. Garnish with wild garlic flowers if they are in season

  • 8 tbsp of créme fraiche
  • 8 tbsp of caviar, ideally Exmoor caviar
  • Wild garlic flowers, (optional)
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