I know, I know, Halloween is admittedly behind. It’s over a week now, but if you still have some pumpkin flesh or purre left from the carving, and don’t really know what to do with it, then this recipie is perfect for you! Well, if you don’t, but you want to try something else than pumpkin soup, I’m sure there are still places where you can get it. This pudding is perfect as a little snack. Or as a little desert to surprise your guests.
250g Hokkaido pumpkin
2 egg yolks
3 tbsp vanilla sugar
1 pinch of cinnamon
Tsp of grated lemon skin
water, oil and ramekins.
Clean the pumpkin, remove the seeds and cut into small cubes. Place in a pot and stew for 20 minutes. In the meantime, preheat the oven to 180 degrees.
Put 80g sugar in a small pot and caramelize it until golden brown. Once it’s done, pour it into previously oiled ramekin.
Mix the rest of the sugar, 40g, with the egg yolks and the egg and whisk it. Mix cream, milk and the vanilla sugar in a pot and bring to boil and pour to the egg and sugar mixture, stirring as you do it.
Press the mixture through a sieve, to make sure you don’t have any lumps in it, and then mix it with the pumpkin purre. Mix well and add grated lemon skin and a pinch of cinnamon. Pour the mixture into the forms.
Put the forms on a casserole form or a baking tray (with the edges a little bit higher) and fill half the casserole form with boiling water. Put the whole in the oven and bake for 30min.