From: Chef George Formaro, Gateway Market and Cafe, Des Moines, IA. Yield: 8 to 10 servings. 1½ cups sugar 1 Tbsp. cinnamon 1 tsp. nutmeg 2 tsp. vanilla paste 2 pie pumpkins 10 egg yolks 6 cups soy creamer CHURROS (YIELDS 6 SERVINGS): as needed, Plenish™ High Oleic Soy Oil for frying 1 cup water 4 oz. butter ¼ tsp. salt 1 cup flour 3 eggs 1 cup sugar 1 tsp. ground cinnamon For Soy Pumpkin Custard Ice Cream: Preheat oven to 400°F. In ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.