Pumpkin Pudding with Caramel Sauce
A creamy pumpkin pudding topped with a golden caramel sauce, featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g pumpkin flesh (peeled)
- 50 g sugar
- 1 egg
- 2 egg yolks
- 150 ml milk
- 150 ml heavy cream (30%)
- 2 tbsp vanilla sugar
- 1 tsp lemon zest
- 80 g sugar
- 2 tbsp water
- Oil (for the molds)
Instructions
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1.
Coarsely dice the pumpkin and simmer with a little water in a pot for about 20 minutes until tender. Then puree finely and let cool slightly.
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2.
For the caramel glaze, simmer the sugar with water in a small saucepan until the sugar turns golden brown. Immediately pour into lightly oiled molds and swirl to distribute evenly across the bottom.
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3.
Preheat the oven to 180°C (356°F) fan‑forced or conventional heat.
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4.
Whisk the sugar with the egg and yolks. Bring milk, cream, and vanilla sugar to a boil, then pour into the egg mixture while stirring.
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5.
Strain the egg‑milk mixture through a sieve, mix in the pumpkin puree and lemon zest, and fill the molds. Place the molds in a baking dish and add boiling water up to half the height of the molds. Bake for about 40 minutes until set.
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6.
Let the custard cool before serving by pouring onto plates.
