Pumpkin Caramel Cream with Sliced Almonds
5.0 (1)
Ingredients
- check_circle2 cups sugar
- check_circle 100g sugar for caramel
- check_circle 8 eggs
- check_circle 600ml fresh milk
- check_circle 2 vanillas
- check_circle 400ml heavy cream
- check_circle 500g pumpkin
- check_circle 100g roasted sliced almonds
Preparation
- Cut the pumpkin into large cubes, sprinkle with a little sugar, and bake at 200 degrees until done.
- Beat the eggs well with the sugar and vanilla, gradually adding the milk and cream while mixing.
- In a dry pan, heat the sugar for caramel without stirring until it begins to brown at the bottom.
- Gently stir until fully melted and caramelized to a medium dark caramel.
- Immediately pour the caramel into the bottom of a deep baking dish.
- Spread the pumpkin over the caramel, pour the mixture on top, and bake for 60 minutes at 150 degrees in a larger dish filled with water for a water bath.
- Finally, sprinkle with roasted sliced almonds.
schedule
23/11/21