The Catalan TablePumpkin Cream
A smooth and velvety pumpkin cream, enriched with cream and eggs, perfect for a cozy autumn afternoon.
Ingredients
Servings
4
Measurement units
Ingredients
- 460 gpumpkin
- 190 mlcream of milk of 35%
- 2 egg
- salt
- black pepper
- Maldon salt
- oven-safe baking dishes
- a casserole for the bain-marie of the containers
Nutritional Information
Per serving
Calculated for 4 servings
Calories
226 kcal
Protein
5.6 g
Fat
19.5 g
Carbohydrates
9 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Method
- Preheat the oven to 160 ºC.
- Cut the pumpkin into wedges, peel and dice not too large.
- Roast the pumpkin pieces.
- Once cooked, put them in a bowl.
- Bring the cream to the boil.
- Pour the cream over the pumpkin.
- Add the whole eggs and blend.
- Fill individual ovenproof dishes.
- Wrap each with four turns of cling film, sealed.
- Stand them in a preheated pan and fill with 100 ºC water.
- Lower the oven to 150 ºC, bottom heat only.
- Cook in the bain-marie about 15 minutes (20–30 if not done).
- When serving, scatter Maldon salt flakes on top.
Recommendations & Tricks
- The source says 15 minutes in the bain-marie, but it was not cooked enough: next time 20 or 30 minutes.
Original recipe
View or download the original PDF document.