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Pumpkin Custard

di Academia Barilla

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Pumpkin Custard
PREPARATION TIME
1 hours

DIFFICULTY
Medium

TYPE
Sweets and Fruit




Ingredients for 4 people


1 ¾ pounds yellow pumpkin
6 ¼ cups milk
3 ½ tablespoons butter
¾ cup flour
¼ cup honey
2 eggs
1/3 cup sugar
water as needed



Preparation 40 minutes preparation + 25 minutes cooking
1. Place the pumpkin in a glass bowl and cover with plastic wrap, with a few holes poked in it

2. Microwave for about 20 minutes until tender enough to purée

3. In a large saucepan over medium heat, dilute the honey with a little warm water, then melt butter in this syrup

4. Add puréed pumpkin

5. Incorporate flour, mixing continuously, and cook this mixture for a few minutes until thickened

6. Allow to cool

7. Add two egg yolks

8. In a separate bowl, beat the whites into soft peaks

9. Gently fold the egg whites into the pumpkin mixture

10. In a small saucepan over low heat, dissolve the sugar until caramelized

11. Pour into desert mold

12. Pour pumpkin mixture into caramel-coated mold

13. Bake in a preheated 350°F oven for 20-25 minutes

14. Turn onto a serving platter when cool

15. Add puréed pumpkin

16. Incorporate flour, mixing continuously, and cook this mixture for a few minutes until thickened

17. Allow to cool

18. Add two egg yolks

19. In a separate bowl, beat the whites into soft peaks

20. Gently fold the egg whites into the pumpkin mixture

21. In a small saucepan over low heat, dissolve the sugar until caramelized

22. Pour into desert mold

23. Pour pumpkin mixture into caramel-coated mold

24. Bake in a preheated 350°F oven for 20-25 minutes

25. Turn onto a serving platter when cool