Pumpkin cream

Name: Pumpkin cream - Jana L.
Ingredients: 1 cup pumpkin puree; 200ml liquid cream; 3 eggs; 1/2 cup brown sugar; grated orange peel; vanilla essence

Dessert - Pumpkin cream by Jana L. - Recipia

Every autumn, when pumpkin appears at the market, I always make baked pumpkin puree. I use part of it for various desserts or side dishes, but often there is enough left to try something else. That's how I came up with a simple cream, close to a soufflé, which always turns out well with baked pumpkin puree, not boiled. The flavor is more concentrated and the texture is more pleasant. Quick Info Total time: approximately 1 hour and 10 minutes Preparation time: 10 minutes Baking time: 20 minutes (for pumpkin) + 40 minutes (for cream) Servings: 4-6 (depends on the size of the small dishes) Difficulty: easy Recipe type: baked pumpkin dessert, seasonal Ingredients 1 cup baked pumpkin puree (ideally baked, not boiled) 200 ml liquid cream for whipping 3 eggs 1/2 cup brown sugar grated orange peel vanilla extract Preparation method 1. Preheat the oven to 180°C. Cut the pumpkin into not very thick slices. Place 2 slices on baking paper in a tray. Bake for about 20 minutes, until soft. 2. After the pumpkin has cooled slightly, scoop out the flesh with a spoon and measure a full cup. 3. Put the pumpkin puree, liquid cream, eggs, brown sugar, grated orange peel, and vanilla extract in a blender. Blend everything until you get a smooth foam. 4. Pour the mixture into small ceramic dishes (ramekins or other oven-safe forms). 5. Place the dishes in a taller tray, add hot water to the tray, enough to reach about halfway up the cream dishes. 6. Bake everything in the oven at low heat (about 150°C, without ventilation) for 40 minutes. 7. Remove the dishes from the oven and serve immediately. Why I make this recipe often It’s one of the simplest and quickest ways to turn leftover pumpkin puree into something new. It doesn’t have many ingredients, doesn’t require special technique, and can be easily prepared when you already have the puree on hand. The texture is light, between cream and soufflé, and the orange peel really makes a difference. Tips and variations Tips Baked pumpkin puree is more aromatic and denser than boiled. I recommend not skipping the grated orange peel. Do not fill the dishes more than 3/4 full, as the foam rises slightly while baking. The water in the tray should be hot when you put everything in the oven; otherwise, the cream will not cook evenly. Substitutions Liquid cream can be replaced with unsweetened liquid whipping cream. You can also use white sugar, but brown sugar adds a slightly caramelized taste. Variations If you want, you can add cinnamon or nutmeg, but only if you like more intense flavors. You can add more orange peel for a more pronounced taste. The mixture can also be poured into a larger form, but the baking time will change. Serving ideas It’s eaten hot, directly from the dish. You can add a teaspoon of cream or some chopped nuts beside it. If it cools down, the texture becomes denser, but it’s still pleasant. Frequently asked questions 1. Can I use canned pumpkin puree? You can, but the flavor will not be as intense as with homemade baked pumpkin. 2. Do I need to beat the eggs separately? No, all the ingredients are put together in the blender. 3. Can I make the cream without orange? Yes, but the flavor will be simpler. You can add a little cinnamon instead. 4. Can it be baked without a water bath? I recommend a water bath for a more even texture. Without water in the tray, the cream may cook unevenly or crack. 5. What can I serve the cream with? The simplest is to eat it warm. It also goes well with whipped cream or, when cold, with a bit of honey on top. Nutritional values Estimate for one serving (out of 4): Calories: approximately 230-250 kcal Protein: 5-6 g Fat: 14-16 g Carbohydrates: 20-22 g The data is approximate, as it varies depending on the size of the eggs and the exact amount of sugar or puree. Storage and reheating It is best served immediately, warm. If there are leftovers, it can be stored in the refrigerator for a day, covered. When reheating, the texture becomes denser, it doesn't feel as light, but it can still be eaten. Freezing is not recommended.

Pumpkin cream

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