Pumpkin custard

Description

Today I want to treat you to a delicious pumpkin custard...

Ingredients

Pumpkin

150 g
Milk

1 cup
Sugar

3 Tbsp
Cinnamon

0.25 tsp
Chicken egg

1 piece
Flour

2 Tbsp
Butter

1 tsp
Gelatin

1 tsp
Water

2 Tbsp

Cooking

Immediately apologize for the photo quality, but the cream I did tonight and the lighting I have in the evening is bad. Purified pumpkin cut into pieces and pour the milk. Simmer the pumpkin for about 30 minutes.

Beat with a blender into a puree and add sugar and cinnamon. Point: if the cream just to eat, sugar is better to take 3-4 tablespoons ( for the sweet tooth). If the cream is as filling for sweet pastries, the sugar can take only 1 tablespoon. Again to beat. Allow to cool slightly.

Warm, but not hot cream add the egg and whisk.

Then add the flour and stir.

Put on low heat, add the butter and bring almost to a boil, stirring constantly. Remove from heat as soon as you start to gurgle slightly. Gelatin fill with cold water, give to swell, and warmed to completely dissolve the gelatin. Do not boil!

Pour the gelatin into the cream, stir and allow to cool.

When the cream has cooled, it is possible to eat.

Soft and delicate structure.

You can use the cream to decorate the cake. Can be filled with baskets.. Here I have puff pastry in Pumpkin seed-rye crispy cookies: http://www.povarenok .ru/recipes/show/964 36/ Only pumpkin puree I took just 1 tbsp. and of course put 1 Cup less of flour. And so all the recipe. Baked in silicone molds at 200 degrees for 17 minutes.

Here you can see that if you turn the basket with a cream, the cream does not flow and does not slip...

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