Burnt sugar cream with pumpkin

Burnt sugar cream with pumpkin: a delicious and sophisticated dessert

I invite you to discover a special recipe that combines the sweet flavors of pumpkin with the fine and creamy texture of burnt sugar cream. This dessert is not just a simple variation of the classic, but a true explosion of flavors, perfect for the cold season when pumpkin is at its peak of flavor. The preparation is simple, and the result will surely impress everyone who tastes it.

Preparation time: 20 minutes
Baking time: 60 minutes
Total time: 1 hour and 20 minutes
Number of servings: 8

Ingredients:

- 1 cup sugar
- 2 ½ cups milk
- 3 large eggs
- 3 egg whites
- 1 cup pumpkin puree
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 1 tablespoon cocoa

Useful for preparation:

- A baking tray
- A saucepan
- A large mixing bowl
- An electric mixer or a whisk

A brief story about burnt sugar cream

Burnt sugar cream, also known as "flan" in some cultures, has a rich history dating back to ancient times. This recipe has evolved over time, being reinterpreted with various ingredients, but its essence remains the same: a perfect combination of caramelized sugar and a velvety cream. Adding pumpkin brings not only a note of originality but also a wealth of nutrients, making this dessert not only delicious but also healthy.

Step-by-step instructions:

Step 1: Preparing the pumpkin

Start by preheating the oven to 180°C. Choose a suitable pumpkin, with sweet and firm flesh. Cut the pumpkin in half, remove the seeds, and place it cut-side down in a baking tray. Bake for about 45 minutes or until a fork easily pierces the skin. Once baked, let it cool slightly before turning it into a fine puree.

Step 2: Caramelizing the sugar

While the pumpkin is baking, prepare the caramelized sugar. In a saucepan, add half the amount of sugar (1/2 cup) and heat it over medium heat, stirring constantly. Once the sugar starts to melt and turns golden, tilt the saucepan to evenly coat the walls with the resulting caramel. Be careful not to burn the sugar, as this will give a bitter taste. When you achieve a golden color, remove the saucepan from the heat and let it cool.

Step 3: Preparing the mixture

In a large bowl, beat the egg whites with an electric mixer until frothy. Add the whole eggs, pumpkin puree, cinnamon, vanilla, and cocoa. Mix well until homogeneous. In another saucepan, bring the milk close to boiling (without letting it boil), then gradually pour it into the pumpkin mixture, stirring continuously.

Step 4: Baking

Pour the cream mixture into the saucepan lined with caramel. Place the saucepan in a larger tray and fill the tray with hot water up to halfway of the saucepan. This "bain-marie" baking method will ensure a creamy and smooth texture. Bake for about an hour or until the cream is set and a knife inserted in the middle comes out clean.

Step 5: Cooling and serving

After the cream has baked, remove the saucepan from the oven and let it cool to room temperature. Then refrigerate it for at least 2 hours before serving. When ready to serve, run a knife around the edge of the saucepan to separate the cream from the edges, then carefully invert it onto a serving platter.

Serving suggestions

This dessert pairs perfectly with a caramel sauce or vanilla ice cream. You can also add some toasted nuts for an extra crunch. A cup of herbal tea or a sweet wine will perfectly complement the tasting experience.

Possible variations

If you want to experiment, you can replace cocoa with melted chocolate for a more intense flavor. You can also add ground nuts or coconut flakes to the mixture to diversify the texture.

Calories and nutritional benefits

This burnt sugar cream with pumpkin contains approximately 300 calories per serving but is rich in vitamins A and C, thanks to the pumpkin. This is a dessert that, despite its sweetness, can be enjoyed in moderation.

Frequently asked questions

1. Can I use canned pumpkin?
Yes, canned pumpkin is a good time-saving option. Make sure it is just pumpkin, without added sugars or spices.

2. Is it possible to make this recipe dairy-free?
Yes, you can substitute milk with almond or coconut milk for a vegan option.

3. How long does the cream stay fresh?
Stored in the refrigerator, the cream can be consumed within 3-4 days.

Personal note

This recipe was passed down to me by a dear friend who knows how much I love pumpkin desserts. I fondly remember the evenings spent together, enjoying this delicacy and talking about all the joys of life. I hope it brings you the same pleasure and puts a smile on the faces of your loved ones!

I wish you much success in cooking and to enjoy every bite!

 Ingredients: 1 cup sugar 2 and 1/2 cups milk 3 large eggs 3 egg whites 1 cup pumpkin puree 1 tablespoon ground cinnamon 1 tablespoon vanilla extract 1 tablespoon cocoa

 Tags:  burnt sugar cream pumpkin sugar