Pumpkin Custard with Orange Salad
Ingredients
- For the custard
- 200 grams Pumpkin (grated)
- 1 large Orange
- 1 Tbsp cornstarch
- 7 Tbsps sugar
- 3 egg whites
- For serving
- powdered sugar (for dusting)
- 6 Soufflé dishes or small ramekins)
- 3 Tbsps softened butter (for greasing)
- 3 Tbsps sugar (for dusting)
Preparation steps
For the custard: Grease ramekins with softened butter, sprinkle with sugar and chill. Add pumpkin flesh to a pot. Rinse orange, pat dry, zest and squeeze juice. Add zest, 3/4 of the orange juice and 3 tablespoons sugar to pumpkin and cook for 5 minutes, until soft. Remove from heat and puree. Mix remaining orange juice with cornstarch, stir into purée, boil and let cool.
For the salad: Peel and dice oranges. Boil water, mint, sugar and lemon zest. Let stand for 5 minutes and strain through a fine sieve. Let cool briefly and pour over oranges.
Less than half an hour before serving, preheat an oven to 200°C (approximately 400°F).
Beat egg whites until foamy, sprinkle in remaining sugar and beat again until glossy. Fold egg whites into puree. Pour mixture into ramekins. Bake on the middle rack for about 25 minutes. Remove from oven and dust with powdered sugar. Serve with orange salad.
