Pumpkin cream is simply a universal and fabulously tasty dish that is served as a fine and delicate dessert with hot tea or fruit juices. And also they can smear any biscuit cake , and you will get an amazing and original cake. Let's consider with you some simple recipes for cooking pumpkin cream.
Recipe for pumpkin cream - brulee
Ingredients:
- egg yolks - 7 pieces;
- ground cinnamon - pinch;
- ground nutmeg - pinch;
- boiled water - 1 l;
- cream 30% - 1 item;
- skimmed milk - 0,5 items;
- maple syrup - 0,5 items;
- Pumpkin puree - 100 g.
Preparation
Before you make a pumpkin cream, turn on the oven and reheat it to 150 degrees. In the baking dish, we put 6 small pots with a volume of 150 ml. In a separate saucepan boil the water. In a large bowl, mix egg yolks, nutmeg and cinnamon. Next, take a pot, pour cream, whisk them well, add milk, maple syrup and lay out pumpkin puree . We put the mass on a weak fire and bring it to a boil. Gradually introduce the egg mixture and beat whisk.
Pour the resulting cream through the cheesecloth into a large cup, and then spread it over the portion pots. Pour into the form of boiling water, we send it to the oven and bake until the knife inserted into the center of the cream will not come out dry. This will take approximately 35-40 minutes. Then we put the pots on the table and let them cool completely. Next, the finished dessert is covered and cooled in the refrigerator for 2 hours. We serve pumpkin cream-brulee with whipped and slightly sweetened cream.
Pumpkin cream with biscuits
Ingredients:
- milk fat-free - 1,5 items;
- brown sugar - 2 tbsp. spoons;
- egg yolk - 2 pieces;
- condensed milk - 400 ml;
- vanillin - pinch;
- Ground nutmeg, ground ginger - to taste;
- salt - a pinch;
- canned pumpkin - 1 item;
- sour cream - 250 ml;
- shortbread cookie - 200 g.
Preparation
To make a pumpkin cream, pour a glass of milk in a saucepan, pour sugar, put on medium heat and bring to a boil, but do not boil. After that, remove the dishes from the fire and leave to cool. Egg yolks break into a large bowl and with constant whipping gradually pour in a warm milk mixture. Mix everything and pour the mass back into the pan and cook over medium heat for 4 minutes, stirring constantly.
The finished cream is filtered through a sieve. The remaining milk is combined in a separate container with condensed milk, vanillin, nutmeg and ginger. Stir thoroughly, add the crushed canned pumpkin and gradually pour the custard into the mass. Transfer the pumpkin dessert into a plastic container and put it in the freezer. When the cream is a little hard, mix it with pieces of broken cookies and put it for 1 hour in the refrigerator.
Creamy pumpkin cream
Ingredients:
- pumpkin - 500 g;
- gelatin - 1 teaspoon;
- chicken egg - 2 pcs .;
- Vanillin - to taste;
- cream 25% - 200 ml.
Preparation
Peeled pumpkin cut into cubes, or rubbed with a long shavings and stew in a saucepan without water. Pre-soaked in water and swollen gelatin we brew in 1 tablespoon of hot cream. Yolks we grind separately with sugar, we add gelatin, we put a pinch of vanillin and a stewed pumpkin. Cream properly beat with egg whites and gradually combine with the prepared mass. After that, lay out the dessert in the molds, smeared with vegetable oil, and remove the cooling in the refrigerator. We serve pumpkin cream with fruit or berry sauce and juices.