The Murphy brothers, own Gogoi’s in Jacksonville. What a team. Chef Gabriel handles the kitchen and Jonoah handles the front of the house and the bar.

Chef Gabriel’s dessert is featured today and Jonoah’s drink will be tomorrow. These were prepared for the Tandem Tasters.

Pumpkin Spice Flan with Warm Apple Compote, Clove Infused Caramel, Cinnamon Creme Anglaise & a Ginger Bread Tuile

Pumpkin Spice Flan


1/2 cup pumpkin puree
2 egg yolks
3/4 cup sugar
1/4 tsp salt
1/4 tsp ginger
1/2 tsp cinnamon

1/4tsp ground clove
1 tsp vanilla
1 cup heavy cream


Combine egg yolks and sugar in a bowl and whisk until color lightens.

Combine remaining ingredients, except pumpkin puree, in heavy bottom sauce pan and bring to a simmer. Remove the cream and spice mixture from heat and allow to cool until lukewarm.

Slowly whisk the cream/spice mixture into the beaten egg yokes.

Add in the pumpkin and mix thoroughly.

Strain the mixture and pour into greased heatproof ramekins.

Set the ramekins into a baking dish of hot water and bake at 325 degrees F for about 45 minutes, or until set. Remove from water bath and cool.

Caramel Sauce


1 cup of sugar

1/4cup water

3 Tbsp butter

3/4 cup heavy cream

1 Tbsp course ground cloves


Bring heavy cream and cloves to a simmer, remove from heat and set aside.

Combine sugar and water in heavy bottomed sauce pan and heat over med-high heat until it turns golden caramel color.

Reduce to low heat and stir in butter.

While whisking, VERY CAREFULLY, add in the cream and stir until smooth. Strain caramel and allow to cool to room temperature.



4 large apples
, peeled, and cut into ½ in. cubes

2 Tbsp butter

1/4 cup orange juice

1/3 cup brown sugar

1/2 tsp vanilla

1/4 cup brandy

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp ground nutmeg

pinch of salt


Melt the butter in heavy bottomed sauce pan and add apples and spices.

Cook for two to three minutes until apples begin to soften.

Add remaining ingredients and reduce until apples are soft and the compote begins to thicken.



1 cup heavy cream

1/2 cup sugar

1 cinnamon stick

1 egg yolk


Combine cream and cinnamon stick in a small, heavy bottomed saucepan and bring to a simmer over med-low heat.

Combine sugar and egg yolk in bowl and whisk until color lightens.

While continuing to whisk, slowly add in the cream (leave cinnamon stick in the cream).

Place mixture over double boiler and whisk until it thickens to cover back of spoon.

Remove cinnamon stick and chill anglaise.



1/3 cup flour

2/3 cup sugar

1/2tsp ground cinnamon

1/2tsp ground ginger

1/4 tsp ground clove

1 pinch salt

3 egg whites

2 Tbsp melted butter


Combine all ingredients in mixer and beat on medium speed with paddle attachment for one minute.

Place batter in refrigerator and allow to chill for at lease one hour.

Using a greased, nonstick spatula spread tuile batter onto a silicon baking mat in 1×4 inch rectangles.

The tuile should be no more than an eighth of an inch thick.

Bake at 350 degrees F for seven to ten minutes or until the center of the tuiles begin to color.

Remove from oven and immediately drape tuiles over rolling pin or other curved surface and allow to cool.

To assemble plate:

On an eight inch dessert plate, drizzle clove caramel sauce in criss-cross pattern.

Invert flan into center of plate.

Prop a gingerbread tuile against the flan and use about a ¼ cup of apple compote at its base to hold it up.

Drizzle cinnamon anglaise over entire dish (especially the compote).


Culinary Yours,
The Tandem Tasters
Maralyn D. Hill and Brenda C. Hill
International Food Wine & Travel Writers Association

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