Sweet Pumpkin Dessert
ready in 1 hr 25 min.
- 7 ounces Pumpkin (prepared weight)
- ¼ cup sugar
- 1 egg
- 2 egg yolks
- ⅔ cup milk
- ⅔ cup cream (30% fat)
- 2 tablespoons Vanilla sugar
- 1 generous pinch lemon zest
Roughly dice the pumpkin and put into a pan with a little water. Cover and stew gently for about 20 minutes, or until soft. Then puree finely and leave to cool slightly.
For the caramel put the sugar into a small pan with the water and simmer until the sugar is golden brown. Immediately divide between the lightly oiled moulds and tilt this way and that so that the caramel evenly coats the base of the moulds.
Preheat the oven to 180°C.
Beat the sugar with the egg and the egg yolks. Put the milk and cream into a pan with the vanilla sugar and bring to the boil. Then stir into the egg and sugar mixture.
Strain the custard through a sieve, mix with the pumpkin puree and lemon zest and carefully pour into the moulds. Stand the moulds in a baking dish and add enough boiling water to come halfway up the moulds. Put into the preheated oven for about 40 minutes, or until the custards have set.
Leave to go cold and turn out onto plates before serving.