Pumpkin Crème Caramel | Delicate Autumn Dessert
(0)
85 min
Masterpiece
Sezamo
O interpretare de toamnă excepțională a clasicului desert românesc. Crema fină de ouă și lapte este îmbogățită cu piure catifelat de dovleac copt și aromă caldă de scorțișoară, coaptă lent la bain-marie într-o crustă generoasă de zahăr ars caramelizat.
Preparation method
Preparing the pumpkin and caramel
Peel and deseed the butternut squash, cut it into cubes, and roast in the oven at 180°C for 30-35 minutes until completely soft. Purée the warm flesh with an immersion blender until smooth and silky, then let it cool to room temperature.
In a round saucepan or heatproof baking dish (approx. 20-22 cm in diameter), add 150 g of the total granulated white sugar. Melt the sugar over low-medium heat, swirling the dish gently, until it turns into a fragrant golden caramel (do not let it burn). Quickly swirl the dish so that the caramel evenly coats the bottom and sides, then let it cool and harden completely.
Preparing the custard mixture
Preheat the oven to 160°C. In a large bowl, gently whisk the 5 fresh eggs with the remaining 100 g of granulated white sugar, the sachet of Bourbon vanilla sugar, the ground cinnamon, and a pinch of fine table salt using a whisk or spatula, without creating too much foam.
Chef's tip
Do not overbeat the eggs with an electric mixer; incorporating air creates bubbles inside the custard. Gentle mixing with a hand whisk guarantees a dense, smooth, and creamy texture.
Chilling thoroughly in the refrigerator (overnight) is essential: it allows the caramel to partially dissolve into a generous liquid sauce and ensures a clean release when inverted.
15 min
Under an hour
