Ingredients:
1 kg pumpkin, peeled and cut into small cubes
600 g granulated sugar, plus extra for brûlée
250 ml milk, full cream
2 tablespoon cornstarch
1 teaspoon vanilla extract
250 ml heavy cream
75 g unsalted butter
100 g roasted nuts
6 people
60 Min.
60 Min.
Directions:
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1
Combine the pumpkins and sugar in a deep saucepan and refrigerate for at least 1 hour before cooking.
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2
Preheat Heat oven to 200°C. On a medium-high heat, bring the mixture up to a boil, stirring frequently. When a boil is reached, keep an eye on it, still stirring frequently. Cover the saucepan, reduce the heat and simmer for 30 minutes until finely cooked and tender.
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3
Drain Pumpkins from the extra syrup if found. Mash pumpkin well and spread into a baking dish. Sprinkle nuts on top.
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4
To make the béchamel sauce, melt the butter in a large skillet over medium heat. Whisk in cornstarch until smooth. Lower heat; gradually pour in the cream, milk and the rest of pumpkin syrup whisking constantly until it thickens. Season with vanilla extract.
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5
Pour sweet béchamel sauce over mashed pumpkin. Bake dish for 30 minutes until the surface becomes golden. Serve hot.
