Pumpkin is the queen of autumn. Saying goodbye to this magnificent lavish season on a fun Halloween holiday, how can you do without dishes from it? If you're a fan of the laid back classic with a bit of hooliganism, celebrate All Saints' Day with a delicate and aromatic pumpkin crème brulee.
What pumpkin dessert is complete without pumpkin? The first step in making pumpkin crème brulee is to prepare ¾ cup (which is how much you need for this recipe) pumpkin puree. In America, where a healthy vegetable is very fond of, such mashed potatoes can be easily bought in a store. If you have neither the coveted jar nor the desire to consume canned foods, take about 300 grams of fresh pumpkin. Spoon the squash onto a drizzled baking parchment. Walk over it with a brush dipped in olive oil and bake in an oven preheated to 160 ° C until soft. You can cut the flesh off the crust, or you can bake the squash straight into slices, remembering to remove the fibers and seeds. The second method is easier, since the soft pumpkin will almost slide off the skin by itself. Chill and purée the pumpkin pulp in a blender bowl. Set aside the amount of pumpkin puree required by the recipe, the excess can be frozen and stored for several months.
Take:
- 1 and ½ cups of cream with a fat content of 22% or more;
- 1 vanilla pod;
- 1 stick of cinnamon;
- ¼ teaspoon freshly grated nutmeg;
- 5 egg yolks;
- ½ glass of sugar.
Preheat oven to 160C. Boil water in a kettle and set aside. Heat the cream in a small saucepan or saucepan over medium heat, adding the halved vanilla pod, seeds, cinnamon and nutmeg. Bring to a boil and immediately reduce heat. Cover the dish with a lid and leave to infuse for 15 minutes. Strain through a fine sieve, removing the vanilla bean and cinnamon stick.
Bring the egg whites to room temperature beforehand. Beat them with ½ cup sugar until firm. Slowly pour the still warm strained cream into the egg mixture while whisking it. Add pumpkin puree, beat well again and rub the custard through a sieve.
Line a high baking tray with a linen towel, place special tins for crème brulee - ramequins and fill them with pumpkin custard. Gently pour hot water into the baking sheet so that the level is slightly below the edge of the forms. Bake the dessert for 30-40 minutes. It all depends on the power of your oven. The finished dessert should grab at the edges, but have a slightly quivering tender center. Remove the baking sheet from the oven, refrigerate, remove the molds, let them cool down a little more and put them in the refrigerator for at least 3-4 hours. Creme brulee can be prepared in advance, 2-3 days in advance, and the dessert can be kept in the refrigerator. Before serving, sprinkle the dessert with a small amount of granulated sugar (no more than 1 tablespoon for all molds) and caramelize it using a special burner. Decorate with Halloween insignia, such as placing a cobweb of dark chocolate on top or dropping a whipped cream ghost and serving. Moo ha ha!
