Today is something completely unusual... On the eve of Halloween, and in the midst of pumpkin season - incredible baked pumpkin cream. Dedicated to all orange vegetable lovers...

Pumpkin is good on its own. True, only for amateurs. I never considered myself one of her fans. For me, pumpkin is good in its only form - steamed with millet porridge, paired with raisins... This is what I call a real delicacy - you can’t think of a better breakfast. And so that I could taste it as a main dish... This has never happened to me before. But...



Pumpkin is incredibly fond of spices. Sweet in itself, it goes well with fairly strong spices like ginger, cloves, and of course, the ubiquitous cinnamon... By the way, my personal preference is freshly ground cardamom. In addition to the fact that pumpkin simply mixes perfectly with absolutely any dough (however, it must first be baked and mashed into a puree) - it readily accepts all kinds of additives, such as caramel sauce, as in this recipe.

Those who are especially attentive, of course, have already guessed - I really cheated and used the remaining filling from the caramel pumpkin pie as this baked cream. ... But believe me - the cream turned out just right! Thick, incredibly aromatic, moderately airy, caramel-orange... I can go on - today I'm especially good at images... But I think you understand everything yourself.

So, first, take the pumpkin... All pumpkin recipes begin with this step, believe me... Cut the beauty in half and place on a baking sheet. Cover with foil, turn on the oven to 160C and leave the vegetable alone for two hours. During this time, the pulp should soften to such an extent that it will be easy to remove with a spoon. I usually use a blender to make purees, but a masher or just two forks can do a lot...

I have already written about it more than once. The idea is that the thick, rich caramel needs to be diluted with heavy cream, and then, after the last bubbles have calmed down, you will get an absolutely wonderful hot caramel sauce - which, whether with ice cream or just with a spoon, I assure you, you will love!

What will make any puree a baked cream? Of course, eggs... And don't forget about the spices. As I already said, you can choose quite rich ones for pumpkin. My personal preferences are nutmeg, cinnamon, cloves and ginger... I add vanilla extract, as well as salt, to absolutely all desserts, which I recommend to you too. Well, for an even better experience, add a couple of spoons of dark rum - this ingredient can work wonders. And yes, it goes perfectly with pumpkin...

We're probably done with the ingredients. Mix, pour into molds and into the oven - in a water bath. The water bath in this case will consist of a baking tray half filled with water, into which you will place your pumpkin cream molds. And then the oven will do everything for you... However, here is the recipe:

RECIPE

For 6 servings:

For the caramel sauce:
200 g sugar
50 ml water
a few drops of lemon juice
500 ml heavy cream

For cream:
500 g pumpkin puree
100 g sugar
4 eggs
1 tsp each cinnamon, ginger and nutmeg (optional)
2 tbsp dark rum (optional)
2 tsp vanilla extract (optional)

How to cook:

1. Cut the pumpkin in half, place on a baking sheet, cover with foil and bake at 160C for 1-2 hours until completely softened. Scoop out the pulp with a spoon, measure out 500 g and rub through a sieve or puree with a blender. Cool.

2. Prepare caramel sauce. Pour 200 g of sugar into a ladle, add 50 ml of water and a few drops of lemon juice. Cook over medium heat, stirring until the sugar dissolves. As soon as the syrup boils, stop stirring and cook until dark caramel forms. Pour heavy cream into the finished caramel (the sauce will begin to bubble strongly). Boil for 1-2 minutes and remove from heat.

3. Add pumpkin puree, all the spices and flavorings and all four eggs, one at a time, to the prepared caramel sauce. Mix well. Pour into the prepared molds, place in the oven at 175 C and bake for half an hour. When you take out the cream, its center should tremble. Before serving, it is better to let it sit for several hours or overnight so that the puree “sets.”

Well, tomorrow is Helloween?? Have you prepared the nurse's uniform yet? :) It turns out that this is a common image on this day)) It’s not that I’m a fan of the holiday, I just always give in to the general mood, and I’m always, always ready to follow any tradition. Even if it’s not ours. I’m just sure that our confidence in the future is based on traditions...

I'm sure you'll agree with me on this...
La Patissiere


Pumpkin cream.

Kuerbiscreme.


Ingredients for the Pumpkin Cream recipe:

4 g vanillin

200 ml water

3 tbsp. spoons of potato starch

200 g butter

3 tbsp. spoons of sugar

2 tbsp. spoons of lemon juice

300 g fresh pumpkin pulp

Prepare pumpkin cream:

Today we will prepare a delicate cream for cakes, toasts and even pancakes. It is the pumpkin that plays the “main violin” in the cream recipe today. Pumpkin adds a vibrant color to the cream that will brighten up any sponge cake.

The custard is smooth and silky. For spices, you can use vanillin, cinnamon or cardamom, everyone chooses to their own taste. Don't forget about the quality of butter. Take high fat content oil from trusted manufacturers.

I think you will like pumpkin cream.

How to prepare the dish step by step with photos at home:

Step 1.

To prepare the cream, you need to take pumpkin, water, sugar, vanillin, lemon juice, egg, starch, butter.

Step 2.

Peel fresh pumpkin. In its pure form we get (300 g).

Step 3.

Pour hot water (200 ml) over the pumpkin. Boil until soft.

Step 4.

Puree the finished pumpkin.

Step 5.

Add lemon juice (2 tbsp), sugar (3 tbsp) and vanillin (4 g) to the pumpkin puree. Mix.

Step 6

Add an egg (1 pc.). Beat the mass.

Step 7

Add starch (3 tbsp). You can dilute starch in the usual way in 2 tbsp. l., water and add to puree in liquid form.

Step 8

Continue beating the mixture. Place the pan on low heat. Brew the cream, stirring until thickened. Do not bring to a boil!

Step 9

While warm, rub the mixture through a sieve to make the cream smoother.


Step 10

Pumpkin pudding is ready. Yield: 335 g. It can be used for filling when baking pies.

Step 11

Beat soft butter (200 g) until fluffy.

Step 12

Add the pumpkin pudding to the butter a little at a time, whisking all the time.

Step 13

The pumpkin cream for the cake is ready.


Quelle der Zitate und Bilder:

http://webspoon.ru

We haven't had anything culinary for a long time, right? It's time. Moreover, especially since. One of these days I’m going to go visit my aunt, distant lands, to the distant kingdom, to the thirtieth state. Have you been there? I've been. It’s very friendly, the climate is pleasant and the food is good. Hihi. #SparklingHumor. On this occasion, I decided, since I was leaving home for a few days, before leaving, I decided to defrost and wash the refrigerator and turn it off for the duration of the trip. Let him rest too. To do this, I now need to empty the refrigerator, which means that I have about a week to eat everything that is in my refrigerator.

In the refrigeration section, I have already distributed almost everything by day before departure, on which day what will I have for lunch. It seems that I will be able to put everything into action, well, maybe except for a couple of onions. But. I also have a freezer. This is the black hole of my kitchen. Seriously. Back of the grocery cabinet and freezer. There, like in a box of pencils, you will find everything in the world. A striking example: I went to take inventory and found - tada-tada-dam!– pumpkin puree, frozen by me with my own hands exactly a year ago!

There are two takeaways from this story. First: I need to take inventory of my freezer more often. Second: the pumpkin puree survived the freezing perfectly, which is why I now love pumpkin even more. Although she already loved her more than anyone in the world, much more. But there is where to go. Now I totally adore her.

But coming back. So I found a pumpkin. What do we like to make with pumpkin? That's right, . . Or But what is our limiting circumstance? We empty the refrigerator, which means we use only what is in it. For pie or cookie dough you need butter, and I just finished the leftovers the day before yesterday. For pumpkin cake you need kefir or fermented milk. And my task is to remove the products from the refrigerator, and not to buy new ones for them. What to do, what to do, I thought. And I came up with the idea of ​​baking pumpkin pie filling separately in cups with just cream.

Looking ahead, this was a great idea.

So, for six servings of pumpkin cream, I used the following ingredients: a can of condensed milk, three eggs, a teaspoon of cinnamon, a quarter teaspoon each of ginger, cloves and nutmeg. Also, if you want to have fun with this too, you will need a more or less deep baking sheet and six molds. I had mini bowls and tea cups.

Oh oh oh! I forgot the pumpkin, my head is full of holes, you’ll still need the pumpkin for the pumpkin cream. What was it all started for? Approximately 450 g of prepared pumpkin puree.

Preparing pumpkin cream if you have ready-made pumpkin puree is easier than ever. First you need to preheat the oven to about 180 degrees. At the same time, take out a mixing bowl and a whisk or fork.

Pour pumpkin puree into a bowl. Pour a can of condensed milk into it. The standard 400g cans of condensed milk disappeared somewhere from my Auchan, so I only had a 320g one in my stash. And you know what? It was great. Sufficient in both sweetness and consistency.

Throw three eggs in there.

And pour in the spices.

Now whisk it all with a whisk or fork until smooth.

I almost forgot, you also need to add salt, a pinch of salt greatly enhances any dessert.

Now take a baking sheet. If you have a deeper one, then take a deeper one. If there is only a small one, like mine, that will do too. We put our six cups there and evenly pour our future pumpkin cream over them. I ended up with 6 tablespoons in each cup. Carefully scrape off the remaining cream from the sides and bottom of the bowl with a silicone spatula. Silicone spatula is a thing!

Now you need to pour water into the pan. For demonstration purposes, I poured one glass right here on the table, and for the sake of convenience, I topped up the rest in the oven. The most convenient way, of course, is to put the baking sheet with the molds in the oven and then carefully pour water into it, rather than dragging a baking sheet full of water around the kitchen. My baking sheet is shallow, so I poured it to the edges of the baking sheet. If your baking sheet is deep, then pour water so that it reaches approximately the middle of the level of the filling in the cups.

And now it’s in the oven until the filling is completely set. It took exactly an hour in my oven. An hour later, I turned off the oven, but did not open it, and let the cream stand in the turned off, closed oven for 15 minutes. Then I took it out and cooled it.

Remove carefully. Although the water will evaporate a little from the baking sheet, there will still be a fair amount of it left there, and besides, it is quite hot.

All is ready. Now I have dessert for the whole week. Although I'm exaggerating about the week. I love pumpkin, spices and sweets in general so much that I’ll be lucky if even a cup survives until Saturday.

Which echoes what I wanted to say in conclusion. This is a pumpkin, very pumpkin dessert. My pumpkin had a pronounced pumpkin taste (there are pumpkins that taste pale, like a slightly orange zucchini, and there are, like mine, a bright pumpkin sweet taste. Oh yes.), cinnamon, ginger, nutmeg and cloves further emphasized the pumpkin taste, so the dessert became quite spicy and autumnal. If you don’t love pumpkin as selflessly as I love it, then you may not like this dessert, but I express my deepest condolences to you, because pumpkin is a thing. And if you are my like-minded person in terms of an unquenchable love for pumpkin and desserts made from it, then I highly recommend this cream to you. It's almost like pumpkin pie, only even tastier and without any fuss with shortcrust pastry and all sorts of kneading and rolling. Let’s move straight to the most important and tasty stuff, here’s our method!

Pumpkin cream recipe, for 6 servings:

– 450 g pumpkin puree
- 3 eggs
– 1 can of condensed milk (320 g)
– 1 tsp. ground cinnamon
– 1/4 tsp. ground dry ginger
– 1/4 tsp. ground nutmeg
– 1/4 tsp. ground cloves
- a pinch of salt
Preheat the oven to 180º.
Mix all ingredients in a bowl until smooth. Pour into molds (tea cups will do), about 6 tablespoons in each. Place the molds in a deep baking sheet, place the baking sheet with the molds in a preheated oven, pour cold water into the baking sheet until it reaches the middle level of the filling in the molds. Bake at 180° for about an hour until the cream is completely set. Turn off the oven and let stand in the closed oven for another 15 minutes. Remove, cool and serve. Whatever you don’t eat right away, store in the refrigerator.

Have fun!

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Pumpkin cream is simply a versatile and fabulously tasty dish, which is served as a wonderful and delicate dessert along with hot tea or fruit juices. You can also coat any cake with it, and you will get an amazing and original cake. Let's look at some simple recipes for making pumpkin cream.

Pumpkin Cream Brulee Recipe

Ingredients:

  • egg yolks – 7 pcs.;
  • ground cinnamon - a pinch;
  • ground nutmeg - a pinch;
  • boiled water – 1 l;
  • cream 30% – 1 tbsp.;
  • skim milk – 0.5 tbsp;
  • maple syrup – 0.5 tbsp;
  • pumpkin puree – 100 g.

Preparation

Before preparing the pumpkin cream, turn on the oven and preheat it to 150 degrees. Place 6 small 150 ml pots in a baking dish. Boil water in a separate saucepan. In a large bowl, whisk together the egg yolks, nutmeg and cinnamon. Next, take a cast iron pot, pour in the cream, beat it well, add milk, maple syrup and lay it out. Place the mixture on low heat and bring to a boil. Gradually add the egg mixture and beat with a whisk.

Pour the resulting cream through cheesecloth into a large cup, and then arrange it into portioned pots. Pour boiling water into the mold, put it in the oven and bake until a knife inserted into the center of the cream comes out dry. This will take approximately 35-40 minutes. Then we put the pots on the table and let them cool completely. Next, cover the finished dessert and cool it in the refrigerator for 2 hours. Serve the pumpkin creme brulee with lightly sweetened whipped cream.

Pumpkin cream with cookies

Ingredients:

  • skim milk – 1.5 tbsp;
  • brown sugar - 2 tbsp. spoons;
  • egg yolk – 2 pcs.;
  • condensed milk – 400 ml;
  • vanillin - a pinch;
  • ground nutmeg, ground ginger - to taste;
  • salt - a pinch;
  • canned pumpkin – 1 tbsp.;
  • sour cream – 250 ml;
  • shortbread cookies – 200 g.

Preparation

To prepare pumpkin cream, pour a glass of milk into a saucepan, add sugar, put on medium heat and bring almost to a boil, but do not boil. After this, remove the dishes from the heat and leave to cool. Break the egg yolks into a large bowl and, while whisking constantly, gradually pour in the warm milk mixture. Mix everything and pour the mixture back into the pan and cook over medium heat for 4 minutes, stirring constantly.

Strain the finished cream through a sieve. Combine the remaining milk in a separate bowl with condensed milk, vanillin, nutmeg and ginger. Mix thoroughly, add chopped canned pumpkin and gradually pour custard into the mixture. Transfer the pumpkin dessert into a plastic container and put it in the freezer. When the cream hardens a little, mix it with pieces of broken cookies and put in the refrigerator for 1 hour.

Creamy pumpkin cream

Ingredients:

Preparation

Cut the peeled pumpkin into cubes, or grate into long shavings and simmer in a saucepan without water. We dilute the pre-soaked and swollen gelatin in 1 tablespoon of hot cream. Grind the yolks separately with sugar, add gelatin, add a pinch of vanillin and stewed pumpkin. Beat the cream thoroughly with the egg whites and gradually combine with the prepared mass. After this, put the dessert in molds coated with vegetable oil and put it in the refrigerator to cool. Serve pumpkin cream with fruit or berry sauce and juices.