It's almost time to say goodbye to stop cooking winter vegetables and I am closing the season with a Pumpkin Dessert. Here I come with a wonderful recipe; A combination of pumpkin and creme caramel!
I am sorry to do this to you but what's wrong with loading the soft, sweet and creamy pumpkin with lucious creme caramel! Heavenly you could say! I know you will love this. So try it!
- 1 small to medium sized pumpkin
- 6 whole eggs
- 3 cups whole milk
- 2 cups sugar (1 cup for the caramel sauce)
- 2 teaspoons vanilla
- 4 tablespoons water
- a pinch of salt
Preheat oven to 325 F. Cut the top off of the pumpkin. Make sure the opening is big enough to reach easily inside. Use a spoon or ice cream scoop to scrape out the fibers and the seeds. Place it on a baking sheet. Place it in the oven.
Add 1 cup sugar and 4 tablespoons water to a small pot, stir to dissolve. Cook over medium high swirling occasionally. Caramel begins to turn amber in 6-8 minutes. Working quickly pour the caramel into the half baked pumpkin.
In a medium bowl whisk together the eggs and 1 cup of sugar and salt. While whisking ladle half of the cold milk into the mixture, then whisk in the remaining milk. Pour custard into the pumpkin over the caramel sauce.
Place it in the oven and bake for 1,5 hrs. Cover and refrigerate until cold. Using a sharp knife cut slices along the grooves of the pumpkin filled with creme caramel and serve.