A French twist on the traditional orh nee (Teochew yam paste)
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Gingko nuts and candied pumpkin are used to make the yam custard. It is then topped with caramelized sugar crust and served with a scoop of coconut ice-cream
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This yam custard stays faithful to the traditional orh nee; it is smooth and creamy
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The caramelized sugar crust had a nice crunch and a right amount of sweetness. And the coconut ice-cream gave a light refreshing taste to the overall creaminess of the yam custard
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