Roasted pumpkin crème caramel | Autumn tradition
(0)
85 min
Under an hour
Sezamo
O reinterpretare desăvârșită a celebrului desert clasic românesc de toamnă: cremă fină și mătăsoasă de ouă cu lapte infuzat cu vanilie și piure aromat de dovleac plăcintar copt, îmbrăcată într-o crustă generoasă de caramel lichid amărui. Ușor de pregătit, spectaculos la servire și plin de savoarea sezonului.
Preparation method
Preparing the pumpkin and caramelising the mould
Preheat the oven to 180°C. Cut the butternut squash into pieces, remove the seeds, and bake for about 35-40 minutes until soft. Let it cool down, then blend the pulp with an immersion blender until you get 250 g of smooth and silky purée. Mix the purée with the ground cinnamon.
For the caramel, place 100 g of white granulated sugar directly into a round pan (about 20-22 cm in diameter) or an ovenproof dish. Melt the sugar over low-medium heat without stirring vigorously, just swirling the pan, until it liquefies and takes on a golden-amber colour. Quickly swirl the dish to coat the bottom and sides with an even layer of caramel, then let it cool completely and harden.
Preparing the custard and baking in a bain-marie
In a large bowl, lightly whisk the 5 fresh eggs together with the remaining 80 g of white granulated sugar, the Bourbon vanilla sugar, and a fine pinch of salt, just until combined (avoid excessive foaming to ensure a smooth, velvety texture).
Chef's tip
For an impeccably smooth custard with no air bubbles inside, always bake gently at 160°C in a bain-marie and make sure the water in the tray does not boil vigorously in the oven.
Baked butternut squash provides a natural sweetness and a spectacular amber colour, perfectly complementing the warm aroma of burnt caramel.
15 min
Under an hour
