Was it possible to prepare other dishes with pumpkin? Autumn is coming and all of us who dedicate ourselves to creating recipes are going crazy, a little more than the previous year, with this ingredient. Right here we have prepared different versions of cream, hummus, marinated pumpkin, rice, lasagna… and even desserts. What I like about pumpkin is not the number of things you can make with it, but the number of pumpkins that exist, each with a different shape, color, texture and flavor.
Although the variety has become popular peanuts OR violin Due to its versatility, since it is easily cut and processed, the range of courgettes is very vast. There is the Maximum curcubitaalso known as Halloween pumpkin, recommended for creams and purees, as it is a little bitter and fibrous. The pumpkin hood; whose harvest is early, is flattened, like a flying saucer shaped like flower petals, and can be white, green or yellow.
Traditional angel hair is made from a variety called cedar and its pulp might remind you of pumpkin spaghettiwhich falls apart into long filaments that resemble this type of pasta. Of Asian origin, the pumpkin Hokkaido OR potimaron It is the smallest, pear-shaped, and with a very sweet flavour, perfect for roasting and gratinating, even for sweet preparations: today we will use this.
In the winter I feel like making custard; I like to mix, the scent of cinnamon and lemon zest in the kitchen. A couple of years ago, preparing a liter of custard, I added a few spoonfuls of pumpkin to the pan. Hokkaido roast Since then, when I have some of this cucurbit left over, I prepare it like this.
Difficulty: The same as preparing a normal custard
Ingredients
- 500 ml of whole milk
- ½ cinnamon stick
- 4 egg yolks
- 200g roasted pumpkin puree
- 75 g of sugar
- 1 tablespoon cornstarch
- ¼ teaspoon nutmeg
- Salt
- 5 cardamom pods
- 2 clove seeds
Instructions
Pass the pumpkin through a food mill so that the puree is very fine. Place it in a saucepan with the sugar and cook for 10 minutes, until it takes on a little colour.
Add milk and spices.
Lower the heat and stir continuously until it boils. Remove from heat.
In a bowl, beat the egg yolks and cornstarch and add the mixture without stopping mixing. Pass through a sieve, removing the aromas, and return to the saucepan.
Cook over medium-low heat until thickened again, without boiling.
Pour into glasses and leave to cool. Serve with a little more cinnamon and biscuit powder.
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