Baked pumpkin cream with caramel. Pumpkin cream - a versatile and delicate dessert Pumpkin cream for cake recipe

Pumpkin cream- simply versatile and fabulous tasty dish served as a wonderful and delicate dessert along with hot tea or fruit juices... And also you can miss any of them, and you will get amazing and original cake... Let's take a look at some simple recipes making pumpkin cream.

Pumpkin cream recipe - brulee

Ingredients:

• egg yolks - 7 pcs.;
• ground cinnamon - a pinch;
• ground nutmeg - a pinch;
• boiled water - 1 liter;
• cream 30% - 1 tbsp.;
• skim milk - 0.5 tbsp.;
• maple syrup - 0.5 tbsp.;
• pumpkin puree - 100 g.

Preparation

Before preparing the pumpkin cream, turn on the oven and heat it up to 150 degrees. Put 6 small pots with a volume of 150 ml in a baking dish. Boil water in a separate saucepan. In a large bowl, combine egg yolks, nutmeg and cinnamon. Next, take a cast iron pot, pour in the cream, beat them well, add milk, maple syrup and lay out. We put the mass on low heat and bring to a boil. We gradually introduce egg mixture and beat with a whisk.

Pour the resulting cream through cheesecloth into a large cup, and then lay it out in portioned pots. Pour boiling water into the mold, send it to the oven and bake until the knife inserted into the center of the cream comes out dry. This will take about 35-40 minutes. Then we put the pots on the table and let them cool completely. Next, cover the finished dessert and refrigerate in the refrigerator for 2 hours. Serve the pumpkin crème brulee with whipped and lightly sweetened cream.

Pumpkin cream with cookies

Ingredients:

• skim milk - 1.5 tbsp.;
• Brown sugar- 2 tbsp. spoons;
• egg yolk - 2 pcs.;
• condensed milk - 400 ml;
• vanillin - a pinch;
• ground nutmeg, ground ginger - to taste;
• salt - a pinch;
• canned pumpkin - 1 tbsp.;
• sour cream - 250 ml;
• shortbread- 200 g.

Preparation

To prepare pumpkin cream, pour a glass of milk into a saucepan, add sugar, put on medium heat and bring it almost to a boil, but do not boil. After that, remove the dishes from the heat and leave to cool. Egg yolks Break into a large bowl and gradually pour in the warm milk mixture with constant beating. Mix everything and pour the mass back into the pan and boil over medium heat for 4 minutes, stirring constantly.

Filter the finished cream through a sieve. Combine the remaining milk in a separate bowl with condensed milk, vanilla, nutmeg and ginger. Mix thoroughly, add chopped canned pumpkin and gradually pour the custard into the mass. Shifting pumpkin dessert into a plastic container and put it in the freezer. When the cream hardens a little, mix it with pieces of broken cookies and put it in the refrigerator for 1 hour.

Creamy pumpkin cream

Ingredients:

Preparation

Cut the peeled pumpkin into cubes, or rub with long shavings and simmer in a saucepan without water. Dilute gelatin soaked in water and swollen in advance in 1 tablespoon of hot cream. Grind the yolks separately with sugar, add gelatin, put a pinch of vanillin and stewed pumpkin... Beat the cream well with the egg whites and gradually combine with the prepared mass. After that, we lay out the dessert in molds, missed vegetable oil, and put away to cool in the refrigerator. Serve pumpkin cream with fruit or berry sauce and with juices.

Pumpkin cream.

Kuerbiscreme.

Ingredients for the pumpkin cream recipe:

4 g vanillin

200 ml of water

3 tbsp. tablespoons of potato starch

200 g butter

3 tbsp. tablespoons of sugar

2 tbsp. lemon juice

300 g fresh pumpkin pulp

Cooking pumpkin cream:

Let's cook today delicate cream for cakes, toasts and even pancakes. It is the pumpkin that plays the "main violin" in the cream recipe today. The pumpkin gives a bright color to the cream that will decorate any biscuit.

Custard it turns out smooth and silky. From spices, you can use vanillin, cinnamon or cardamom, everyone chooses to their taste. Don't forget about the quality of the butter. Get a high-fat oil from trusted manufacturers.

I think you will like pumpkin cream.

How to cook a dish step by step with a photo at home:

Step 1.

To prepare the cream, you need to take pumpkin, water, sugar, vanillin, lemon juice, egg, starch, butter.

Step 2.

Peel fresh pumpkin. In its pure form, we get (300 g).

Step 3.

Pour hot water over the pumpkin (200 ml). Boil until soft.

Step 4.

Ready pumpkin purée.

Step 5.

Add lemon juice (2 tablespoons), sugar (3 tablespoons) and vanillin (4 g) to the pumpkin puree. Mix.

Step 6.

Add egg (1 pc.). Beat the mass.

Step 7.

Add starch (3 tbsp. L). You can dilute starch in the usual way in 2 tbsp. l., water and add in liquid puree.

Step 8.

Continue to beat the mixture. Put the saucepan on a low heat. Brew the cream, stirring until thick. Do not bring to a boil!

Step 9.

In a warm state, rub the mass through a sieve for a smoother cream.

Step 10.

The pumpkin pudding is ready. Output - 335 g. It can be used for pouring when baking pies.

Step 11.

Beat soft butter (200 g) until fluffy.

Step 12.

Add pumpkin pudding to the butter in portions, hammering all the time.

Step 13.

The pumpkin cream for the cake is ready.

Quelle der Zitate und Bilder:

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Today is something completely different ... On the eve of Halloween, and in the midst of pumpkin season- incredible baked pumpkin cream... Dedicated to all orange vegetable lovers ...

Pumpkin is good on its own. True, only for amateurs. I have never considered myself to be one of her fans. For me, pumpkin is good in only one version - steamed with millet porridge, paired with raisins ... This is what I call a real delicacy - you can't think of a better breakfast. And so, to taste it as a main dish ... This has never happened to me. But...

Pumpkin is incredibly fond of spices. By itself, sweet, it goes well with quite strong spices like ginger, cloves, and of course - the ubiquitous cinnamon ... By the way, my personal preference is freshly ground cardamom. In addition to the fact that the pumpkin just mixes perfectly with absolutely any dough (however, it must first be baked and mashed) - it willingly accepts all kinds of additives, such as caramel sauce, such as in this recipe.

Particularly attentive, of course, already guessed - I really cheated, and as this baked cream I used the remaining filling from caramel cake with pumpkin. ... But believe me - the cream turned out to be just right! Thick, incredibly fragrant, moderately airy, caramel-orange ... I can continue - today I am especially successful at images ... But I think you yourself understood everything.

So, first, take a pumpkin ... This step is where everything begins pumpkin recipes, believe me ... Cut the beauty in half and put on a baking sheet. Cover with foil, turn on the oven at 160C and leave the vegetable alone for two hours. During this time, the pulp should soften to such an extent that it can be easily removed with a spoon. I usually use a blender to make mashed potatoes, but a crush or just two forks can do a lot too ...

I already wrote about it, and more than once. The point is that thick, rich caramel needs to be diluted with heavy cream, and then, after the last bubbles have calmed down, you will get an absolutely wonderful hot caramel sauce- which even with ice cream, even just like that with a spoon - I assure you, you will fall in love!

What will make any mashed potatoes a baked cream? Of course the eggs ... And don't forget the spices. As I said, you can choose rich enough for the pumpkin. My personal preferences are nutmeg, cinnamon, cloves and ginger ... Vanilla extract, as well as salt, are added by me to absolutely all desserts, which I advise you. Well, for an even better experience, add a couple of spoons of dark rum - this ingredient can work wonders. And - yes, it goes well with pumpkin ...

We are probably done with the ingredients. Stir, pour into molds and in the oven - in a water bath. Water bath in this case, it will consist of a baking sheet, half filled with water, in which you put your forms with pumpkin cream. And then the oven will do everything for you ... However, here's the recipe:

RECIPE

For 6 servings:

For the caramel sauce:
200 g sugar
50 ml of water
a few drops lemon juice
500 ml heavy cream

For the cream:
500 g pumpkin puree
100 g sugar
4 eggs
1 tsp each cinnamon, ginger and nutmeg (optional)
2 tbsp dark rum (optional)
2 teaspoons vanilla extract (optional)

How to cook:

1. Cut the pumpkin in half, place on a baking sheet, cover with foil and bake at 160C for 1-2 hours until it is completely softened. Scrape out the pulp with a spoon, measure out 500 g and rub through a sieve or purée with a blender. Cool it down.

2. Prepare the caramel sauce. Pour 200 g of sugar into a small bowl, add 50 ml of water and a few drops of lemon juice. Simmer over medium heat, stirring occasionally, until sugar dissolves. Once the syrup boils, stop stirring and cook until dark caramel forms. Pour into the finished caramel heavy cream(the sauce will start to bubble a lot). Boil for 1-2 minutes and remove from heat.

3. In the finished caramel sauce, add the pumpkin puree, all the spices and flavors, and one by one all four eggs. Mix well. Pour into prepared molds, place in the oven at 175 C and bake for half an hour. When you take out the cream, its center should be quivering. Before serving, it is better to let it stand for a few hours or overnight so that the puree "grasps".

Well, tomorrow is Helloween ?? Have you all prepared the nurse's uniform? :) It turns out that this is a common image on this day)) I'm not that a fan of the holiday, I just always succumb to the general mood, and always - always ready to follow any tradition. Even if not ours. It's just that I'm sure that our confidence in tomorrow's day is based on traditions ...

I am sure you will agree with me on this ...
La patissiere

We haven't had anything culinary for a long time, have we? It's about time. Moreover, the more that. One of these days I am going to go to visit my aunt for the distant lands, in the distant kingdom, in the thirtieth state. Have you been there? I've been. Very soulful, the climate is pleasant and the food is good. Hehee. #SparklingHumor. On this occasion, I decided, since I was leaving home for a few days, before leaving, to unfreeze and wash the refrigerator and turn it off for the duration of the trip. Let him rest too. To do this, I now need to empty the refrigerator, which means that I have about a week to eat everything that is in my refrigerator.

In the refrigeration section, I have already distributed almost everything according to the days before departure, on what day what will I have for lunch. It seems that I will still be able to put everything into action, well, maybe except for a couple of bulbs. But. I also have a freezer. This is the black hole in my kitchen. Seriously. Back of grocery cabinet and freezer. There, as in a box with pencils, you will find everything in the world. A vivid example: I climbed to direct inventory and found - tada-tada-dam!- pumpkin puree, frozen by me with my own hand exactly a year ago!

There are two conclusions from this story. First, I need to inventory the freezer more often. Second: the pumpkin puree survived the freezing wonderfully, for which I now fell in love with the pumpkin even more. Although she already loved her more than anyone else in the world, much more. But there is where. Now I really love her.

But returning. So I found the pumpkin. What do we love to make from pumpkin? Praaaavilno,. ... Or But what limiting circumstance do we have? We empty the refrigerator, which means we only use what is in it. For a cake or a cookie, you need butter in the dough, and I just finished the leftovers the day before yesterday. For pumpkin cake you need kefir or fermented milk. And my task is to remove products from the refrigerator, and not to buy new ones for them. What to do, what to do, I thought. And I came up with - to bake pumpkin filling from pumpkin pie separately in cups just with cream.

Looking ahead, it was a great idea.

So, for six servings of pumpkin cream, I used up products: a can of condensed milk, three eggs, a teaspoon of cinnamon, a quarter teaspoon of ginger, cloves and nutmeg. You also need a more or less deep baking sheet and six molds, if you want to do this too. I had mini bowls and tea cups.

Oh oh oh! I forgot a pumpkin, my head is full of holes, you still need a pumpkin for pumpkin cream. For what was it all started! Approximately 450 g of finished pumpkin puree.

Cooking pumpkin cream, if you have ready-made pumpkin puree, is easier than lightweight. First you need to put the oven to warm up to about 180 degrees. Take out the beating bowl and whisk or fork at the same time.

Splash pumpkin puree into a bowl. Pour a can of condensed milk there. Typical 400-gram cans of condensed milk disappeared from my Ashan, so I had only a 320-gram one in my stash. And you know what? It was great. Enough in both sweetness and consistency.

Flop three eggs there.

And pour in the spices.

Now shake it all with a whisk or fork until smooth.

I almost forgot, you must also add salt, a pinch of salt enriches any dessert very much.

Now we take the baking sheet. If you have a dip, then take a dip. If there is only a small one, like mine, he will also go. We put our six cups there and evenly pour our future pumpkin cream over them. I ended up with 6 tablespoons in each cup. Carefully collect the rest of the cream from the sides and bottom of the bowl with a silicone spatula. A silicone spatula is a thing!

Now you need to pour water into the baking sheet. For demonstration purposes, I poured one glass right here on the table, and the rest, for convenience, topped up in the oven. The most convenient way, of course, is to put a baking sheet with molds in the oven and then carefully pour water into it, and not full of water drag the baking sheet around the kitchen. I have a shallow baking sheet, so I poured to the edges of the baking sheet. If your baking sheet is deep, pour water until it reaches about the middle of the filling level in the cups.

And now it is in the oven until the filling is completely set. It took exactly an hour in my oven. An hour later, I turned off the oven, but did not open it, let the cream stand in the switched off closed oven for 15 minutes. Then she took it out and cooled it down.

Get it out carefully. Although the water will evaporate a little from the baking sheet, it will still remain there decently, besides, it is very hot.

All is ready. Now I have dessert for a whole week. Although I'm exaggerating about the week. I love pumpkin, spices and sweets in general so much that I'll be lucky if at least a cup survives until Saturday.

Which echoes what I wanted to say in conclusion. This is a pumpkin, very pumpkin dessert. My pumpkin had a pronounced pumpkin flavor (there are pumpkins that taste pale, like a slightly orange zucchini, and there are, like mine, a bright pumpkin sweet taste. so that the dessert became quite spicy and autumnal. If you do not love pumpkin as selflessly as I love it, then such a dessert may not taste good to you, and I express my deepest condolences to you, because a pumpkin is a thing. And if you are my like-minded person in terms of unquenchable love for pumpkin and desserts from it, then I highly recommend this cream to you. It's almost like pumpkin pie, only tastier and no fuss with shortbread dough and all kinds of kneading and rolling. Go straight to the most important and delicious, here is our method!

Pumpkin Cream Recipe, 6 Servings:

- 450 g pumpkin puree
- 3 eggs
- 1 can of condensed milk (320 g.)
- 1 tsp ground cinnamon
- 1/4 tsp ground dry ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- a pinch of salt
Preheat oven to 180º.
Mix all ingredients in a bowl until smooth. Pour into molds (tea cups are suitable), about 6 tablespoons each. Put the molds in a deep baking sheet, put a baking sheet with molds in a preheated oven, pour into a baking sheet cold water to reach the middle of the filling level in the tins. Bake at 180 ° for about an hour until the cream is completely set. Turn off the oven and let stand in the closed, switched off oven for another 15 minutes. Take out, cool and serve. What do not eat right away, keep in the refrigerator.

Enjoy!

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