Pumpkin – the queen of fall. Saying goodbye to this magnificent generous season on the cheerful holiday Halloween, unless it is possible to do without dishes from it? If you the supporter of quiet classics with a small share of hooliganism, celebrate All Saints' Day, having made gentle and fragrant pumpkin caramel cream.
What pumpkin dessert will do without pumpkin? The first step in preparation of pumpkin caramel cream – preparation ¾ a glass (namely it is required to you according to this recipe so much) pumpkin puree. In America where very much love useful vegetable, such puree without effort can be bought in shop. If you don't have is treasured jars, desires to consume preserved foods, take about 300 grams of fresh pumpkin. Lay out pumpkin on the parchment sprinkled by vegetable oil baking. Walk on it the brush moistened in olive oil and bake in the oven which is previously warmed up to 160 wasps to softness. You can cut off pulp from a crust, and you can bake pumpkin directly slices, without having forgotten to remove fibers and seeds. The second way is simpler as soft pumpkin almost itself will slide off a peel. Slightly cool also to a pyuriruyta pumpkin pulp in a blender bowl. Postpone amount of pumpkin puree, necessary on the recipe, surplus can be frozen and kept within several months.
Take it:
- 1 and ½ cups of cream from 22% fat;-1 vanilla bean;
- 1 stick of cinnamon; - ¼ teaspoons of svezhenaterty nutmeg; - 5 vitelluses; - ½ glasses of sugar.
Warm an oven to 160 wasps. Boil water in a teapot and set aside aside. Heat cream in a small bucket or a saucepan on average fire, having added the vanilla bean cut in half, seeds from it, cinnamon and nutmeg. Bring to the boil and immediately reduce heating. Cover ware and leave to infuse within 15 minutes. Filter through a fine sieve, having removed a vanilla pod and a stick of cinnamon. In advance bring egg whites to room temperature. Shake up them about ½ glasses of sugar in a stable foam. Slowly pour still in the warm filtered cream in egg mix, continuing to shake up it a nimbus. Add pumpkin puree, once again well shake up and wipe custard through a sieve. Lay a high baking tray for pastries a linen towel, place special molds for caramel cream – ramekina and fill them with pumpkin custard. Accurately pour in a baking tray in hot water, so that its level was slightly below edge of forms. Bake a dessert of 30-40 minutes. Everything depends on the power of your oven. The ready dessert has to grab at the edges, but have slightly shivering gentle core. Get a baking tray from an oven, cool, get molds, let's them cool down a little more and remove in the fridge not less than for 3-4 hours. Caramel cream can be made in advance, za2-3 day and to keep a dessert in the fridge. Before giving strew a dessert small amount of granulated sugar (no more than 1 tablespoon on all molds) and its karameliziruyta by means of a special torch. Decorate with hellouinovsky symbolics, for example having put from above "web" from bitter chocolate or having transplanted "reduction" from whipped cream and give to a table. Mu-haha!