Burnt sugar cream with pumpkin

Caramel Pumpkin Cream - a seasonal dessert, perfect for bringing the flavors of autumn to your plate. This recipe combines the sweetness of caramel with the intense flavor of pumpkin, resulting in a creamy texture and an unforgettable taste. Additionally, it is an excellent option to impress guests or to pamper your family with a special treat. Let's venture together into preparing this delicious recipe!

Preparation time: 20 minutes
Baking time: 1 hour
Total time: 5 hours (including cooling)
Servings: 8

Ingredients:
- 1 cup of sugar (for caramel)
- 2 ½ cups of milk
- 3 large eggs
- 3 egg whites
- 1 cup of pumpkin puree (about ½ pumpkin weighing 1.25 kg)
- 1 teaspoon of ground cinnamon
- 1 teaspoon of vanilla extract
- ¼ cup of coconut flakes (for decoration)

Preparing the pumpkin puree:
1. Start by preparing the pumpkin puree. Cut the pumpkin in half and scoop out the seeds and fibers with a spoon. This is an important step, as a clean pumpkin will provide a smoother and tastier puree.
2. Grease a baking dish with oil and line it with aluminum foil, which you also grease with a little oil.
3. Place the pumpkin in the dish cut side down and bake it in the preheated oven at 180°C for 1 hour. Check if it's done by inserting a knife into its skin; if it slides easily, the pumpkin is baked.
4. Once it has cooled slightly, scoop out the flesh with a spoon and place it in a blender. Blend until you achieve a smooth puree.

Preparing the caramel cream:
1. Start by caramelizing the sugar. Place half of the sugar (½ cup) in a round baking dish with a diameter of 23 cm. Heat it on the large burner of the stove, stirring gently until the sugar turns golden and liquid. Be careful not to burn it, as caramel can become bitter.
2. Once the sugar is caramelized, quickly pour it into the dish, covering the bottom and the sides. This will form a delicious layer of caramel that you will enjoy at the end.
3. In a saucepan, add the remaining sugar (½ cup) and the milk. Heat the mixture over medium heat, stirring constantly until it starts to boil. This step is crucial for obtaining a smooth and homogeneous cream.
4. In a separate bowl, beat the egg whites until frothy. Then, add the whole eggs, pumpkin puree, cinnamon, and vanilla, mixing well at medium speed. The aroma of cinnamon and vanilla will add extra flavor to your dish and fill the kitchen with an inviting scent.
5. Gradually incorporate the hot milk into the pumpkin mixture. Here, it is important to add the milk gradually to avoid curdling the eggs due to the high temperature.
6. Pour the obtained mixture into the dish with the caramelized sugar, then place the dish in a larger dish filled with water (bain-marie) to ensure even and gentle baking.
7. Bake at 180°C for about 1 hour. Check if it's done by inserting a toothpick; if it comes out clean, the cream is perfectly baked.

Finalizing and serving:
1. After the cream has baked, remove it from the oven and let it cool on a rack. Then cover it with plastic wrap and refrigerate for 4-5 hours, or until it becomes cold and firm.
2. Before serving, toast the coconut flakes in a non-stick skillet, stirring constantly until they turn golden. They will add a crunchy contrast and a delicious flavor.
3. Carefully invert the cream onto a platter, sprinkle the toasted coconut flakes on top, and decorate as desired. You can also add some caramelized nuts or a drizzle of caramel sauce for an extra touch of elegance.

Suggestions and variations:
- If you want to try a more exotic version, you can add a pinch of nutmeg or ground ginger to the pumpkin mixture.
- You can replace the coconut flakes with toasted nuts or almonds for a different texture.
- This caramel pumpkin cream pairs perfectly with a cup of aromatic coffee or a warm herbal tea, creating a comforting combination.

Nutritional benefits:
Pumpkin is an excellent source of vitamin A, fiber, and antioxidants, making it a healthy ingredient in desserts. Combined with milk and eggs, this dessert becomes a nutritious option, providing protein and calcium.

Frequently asked questions:
- Can I use canned pumpkin? Yes, but make sure it is pure pumpkin, without added sugars or artificial flavors.
- How can I tell when the cream is baked? The toothpick test is the most effective; if it comes out clean, the cream is ready.
- Can the caramel cream be frozen? While it is possible, the texture may be affected. It is best to consume it fresh after cooling.

Conclusion:
Caramel pumpkin cream is a simple and flavorful recipe, perfect for any occasion. With a little patience and love, you will create a dessert that will delight all the senses. Enjoy your meal!

 Ingredients: 1 cup of sugar 2 1/2 cups of milk 3 large eggs 3 egg whites 1 cup of pumpkin puree 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/4 cup shredded coconut

 Tags:  burnt sugar caramel pumpkin