Gorgeous dessert of roasted pumpkin.
- Servings: 6
- Preparation time: 60 Minutes
- Cooking time: 40 Minutes
- Total prep time: ~100 Minutes
- Cream, fat — 500 ml
- Sugar — 200 grams
- Water — 50 ml
- Lemon (juice) — to taste
For the cream:
- Pumpkin (puree) — 500 grams
- Egg — 4 pieces
- Sugar — 100 grams
- Cinnamon — 1 teaspoon
- Ginger — 1 teaspoon
- Nutmeg (ground) — 1 teaspoon
- Dark rum (optional) — 2 tablespoons
- Vanilla (extract) — 2 teaspoons
Method of preparation
Cut the pumpkin in half, place on a baking sheet, cover with foil and bake at 160°C for 1-2 hours, until it is completely softened. With a spoon remove the pulp, measure out 500g and wipe through a sieve or make a puree using a blender. Cool.
Prepare caramel sauce: 200 g sugar, pour in a ladle, add 50 ml of water and few drops of lemon juice. Cook on medium heat, stirring until the sugar is dissolved. As soon as the syrup boils, stop trying to interfere and cook till the formation of dark caramel. In the ready caramel pour in the heavy cream (be careful – the sauce will begin to bubble much). Boil for 1-2 minutes and remove from heat.
Preheat the oven to 175°C. In the ready caramel sauce, add the pumpkin puree, all the spices and flavorings, enter the eggs one by one. Mix well.
Pour the mixture into the prepared tins, bake in preheated oven for about 30 minutes. Leave the cream for a couple of hours or overnight to make baked mashed potatoes seized. Serve warm or chilled.
Tip: Serve with spoon of sour cream or whipped cream.