Burnt Sugar Cream with Pumpkin

 Ingredients: 250 g raw pumpkin, peeled and seeded, cut into cubes, 1 l of milk, 6-7 eggs depending on their size (I used 6), 300 g of sugar, vanilla if you want or any flavor you think goes well with pumpkin and eggs, it works without it too, I didn't add anything, sugar for caramel at the bottom of the pot, I have about 1-1.5 cm of sugar at the bottom of the pot.

To prepare a delicious pumpkin cream, we start by ensuring we have all the ingredients at hand. Our pot, with a diameter of 32 cm and a height of 10 cm, will be perfect for this recipe. The baking time in the oven at a temperature of 150°C varies between 1 hour and a quarter and 1 hour and a half. If you want to prepare smaller portions using special dishes, the baking time is reduced to about 50-60 minutes.

The first step is to boil half of the milk together with the pumpkin cubes. It is essential that the pumpkin is well boiled so that it turns into a fine puree. Once boiled, add the rest of the milk and sugar, then heat the mixture until the sugar is completely dissolved.

In a separate bowl, beat the eggs with a mixer or with a fork, depending on your preferences. Mixing with a mixer will provide a more uniform texture, but either method is valid. After the milk with pumpkin has cooled, it is time to prepare the caramel. I used a large saucepan to melt the sugar. I added the sugar to the saucepan and melted it over low heat, being careful to swirl it around the pot to coat the interior walls.

If you are using disposable molds, it is recommended to prepare the caramel separately and pour it into the bottom of each dish. Then, in the pumpkin milk mixture, add the beaten eggs and mix well. This combination will give the cream a delicious flavor and texture.

Pour the mixture into the pot lined with caramel and prepare to bake in a water bath. This process is essential for obtaining a smooth and even cream. Place the pot with the cream in a tray of water, making sure that the water does not boil. If you notice it starting to boil, add a little cold water.

The cream will bake between 1 hour and a quarter and 1 hour and a half. When ready, check the consistency; it should be compact and have no liquid in the middle. After removing it from the oven, let it cool to room temperature, then transfer it to a cooler place, covered with a cloth, to cool completely. It is recommended to let it cool for at least 3-4 hours before serving, just like a classic crème brûlée.

Pumpkin cream has a subtle taste, with pumpkin flavors, but not as intense as a pie, offering a refined and comforting tasting experience. This will surely be a delicacy appreciated by all who taste it.

 Tags:  eggs milk sugar pumpkin gluten-free recipes vegetarian recipes