Learn how to cook "Roasted pumpkin cream with caramel sauce and rum". Delicious recipe.
Necessary products (for 6 servings)
For the caramel sauce:
For the pumpkin cream:
Method of preparation :
Turn on the oven to preheat to 160 degrees.
To get 500 grams of puree, you will need a pumpkin weighing about a pound and a half. Cut it in half, clean it of seeds and bake the rest in the oven for an hour or two (the time depends on the hardness of the fruit vegetables, which you cover with foil before placing in the oven).
When the pumpkin is soft enough, scoop out the inside with a spoon, beat with a blender and let cool.
Until this happens, increase the oven temperature to 175, grease with oil suitable molds in which you will prepare the dessert.
It's time to make the sauce. Pour the sugar into a thick-bottomed bowl, pour 50 milliliters of water and a few drops of lemon juice (add so as not to crystallize the sugar). Cook the mixture over medium heat, stirring constantly, until the sweet crystals melt.
Once the syrup boils, stop stirring and let it boil until dark caramel forms. Pour the hot cream into it (bubbles will start to form) and after a minute or two remove the pan from the heat.
Mix the pumpkin puree with the sauce, add the spices, rum, mix everything thoroughly and then beat the eggs one by one.
Distribute the resulting combination in pre-prepared molds and bake for about half an hour. The dessert should be firm, but the inside should remain "soft".
Once cool enough, refrigerate for a few hours to allow the cream to complete.
Enjoy your meal!