Recipe detail

Desserts Custard with mung beans

28. 6. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Desserts

Cuisine: Other

Program steps

  • Preheating:
  • 180 °C

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Hot air
100 %
time icon Termination by time
time icon 00:35 hh:mm
probe icon 180 °C
ventilator icon 40 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
mung beans 300 g
coconut sugar 230 g
chicken eggs 4 pcs
duck eggs 5 pcs
semolina sugar 140 g
coconut cream 200 ml
salt 1 g
shallot 1 pcs
vegetable oil 100 ml

Nutrition and allergens

Allergens: 3
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 223.1 kJ
Carbohydrate 50.7 g
Fat 0.4 g
Protein 3 g
Water 0 g


1. Sauté the shallot to a crisp, pat dry and set aside
2. Oil an ovenproof ½ GN dish and set the oven on dry
heat (slow fan speed) at 180°C
3. In a processor, purée the hulled beans (cooked), chicken eggs, duck
eggs, coconut sugar, granulated sugar, salt and 50ml oil
4. Let the custard mixture rest for a few minutes
and transfer into the oiled dish
5. Bake for 35 minutes and finish by sprinkling
the shallots over
6. Chill, portion and serve