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Ingredients for 4 people
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- 1 ¾ pounds yellow pumpkin
- 6 ¼ cups milk
- 3 ½ tablespoons butter
- ¾ cup flour
- ¼ cup honey
- 2 eggs
- 1/3 cup sugar
- water as needed
Le Ricette
Pumpkin Custard
di Academia Barilla
PREPARATION TIME
65 min
65 min
DIFFICULTY
Medium
Medium
TYPE
Sweets and Fruit
Sweets and Fruit
Tags
Ingredients for 4 people
1 ¾ pounds yellow pumpkin
6 ¼ cups milk
3 ½ tablespoons butter
¾ cup flour
¼ cup honey
2 eggs
1/3 cup sugar
water as needed
Ingredients
Preparation 40 minutes preparation + 25 minutes cooking
Place the pumpkin in a glass bowl and cover with plastic wrap, with a few holes poked in it.
Microwave for about 20 minutes until tender enough to purée.
In a large saucepan over medium heat, dilute the honey with a little warm water, then melt butter in this syrup. Add puréed pumpkin. Incorporate flour, mixing continuously, and cook this mixture for a few minutes until thickened. Allow to cool. Add two egg yolks. In a separate bowl, beat the whites into soft peaks. Gently fold the egg whites into the pumpkin mixture. In a small saucepan over low heat, dissolve the sugar until caramelized. Pour into desert mold. Pour pumpkin mixture into caramel-coated mold. Bake in a preheated 350°F oven for 20-25 minutes. Turn onto a serving platter when cool.
Add puréed pumpkin.
Incorporate flour, mixing continuously, and cook this mixture for a few minutes until thickened. Allow to cool.
Add two egg yolks.
In a separate bowl, beat the whites into soft peaks. Gently fold the egg whites into the pumpkin mixture.
In a small saucepan over low heat, dissolve the sugar until caramelized. Pour into desert mold.
Pour pumpkin mixture into caramel-coated mold.
Bake in a preheated 350°F oven for 20-25 minutes. Turn onto a serving platter when cool.
Wine pairing
The balance of flavors is incredible, this dessert is never cloying. We recommend a white passito wine that is golden yellow in color with straw-yellow highlights, a bouquet of ripe candied fruits from apricots to oranges that is sweet, hot, fairly mellow and fresh with a light flavor. Passito Erbaluce di Caluso DOC.
Chef's Tip
Remember to pour the caramel into the mold quickly because it hardens very rapidly. To produce a caramel with a pleasant taste, be very careful to stop cooking it at the right moment, that is, when it is a pale amber color because if you delay stopping its cooking it will darken and take on a rather bitter and unpleasant flavor.
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