Cooked cream with pistachios
Instructions
You heat the milk with the sugar and vanilla beans, cut lengthways, then let it cool.
Cut the pumpkin into pieces and gilds it steamed for 12 minutes, then shake it.
Air-dry the puree in a pan on fire, stirring constantly.
Then put it in a bowl, add the butter and stir to melt, then let cool.
Add the beaten eggs, 1/2 teaspoon salt and the milk and mix well.
Pour the mixture into ramekins 8 diameter of 8-10 cm, buttered and floured before ben, and cook in a Bain-Marie in the oven already warm to 160 degrees for 40-45 minutes.
Served warm or cold cream, sprinkled with pistachios.
Ingredients and dosing for 8 persons
- 350 g of pumpkin pulp
- 100 g of sugar
- 3 eggs
- 30 g of butter
- 45 cl of milk
- 50 g of chopped pistachios
- 2 pods of vanilla
- 1/2 teaspoon of salt
- For stencils:
- Butter
- Flour