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🍽️ Creamy Pumpkin Pudding with Frozen Cream Crown and Almonds

285 kcal · 30 min · 4 servings

Ingredients

• 400 g pumpkin flesh
• 1 tbsp butter
• 75 ml vegetable broth
• 1 pinch chili peppers
• 1 tbsp lemon juice
• 50 g crème fraîche
• 2 eggs
• pepper
• pimento
• cayenne pepper
• roasted and salted almonds
• salt
• 60 ml whipping cream
• 4 fireproof ramekins (each approx. 150 ml capacity)
• butter (for the ramekins)

Instructions

1. 1. Preheat the oven to 175 degrees Celsius.
2. 2. Cut the pumpkin flesh into small cubes.
3. 3. Heat butter in a pan and briefly sauté the pumpkin cubes.
4. 4. Add broth and let the pumpkin cook until soft over low heat with the lid on for about 20 minutes.
5. 5. Place the cooked pumpkin, chili, lemon juice, and crème fraîche into a blender.
6. 6. Blend the mixture until smooth.
7. 7. Stir the eggs into the pumpkin mixture.
8. 8. Season the mixture with pepper, allspice, and cayenne pepper.
9. 9. Grease the ramekins and fill them with the pumpkin mixture.
10. 10. Place the ramekins into a large baking dish.
11. 11. Pour hot water into the baking dish until it reaches about halfway up the ramekins.
12. 12. Bake the puddings in the oven for about 40 minutes until set.
13. 13. Whip the cream in a bowl until stiff.
14. 14. Fill the whipped cream into a piping bag.
15. 15. Pipe four nice dollops of cream onto a baking sheet lined with parchment paper.
16. 16. Place the tray in the freezer until the cream dollops are frozen.
17. 17. Take the finished puddings out of the oven.
18. 18. Place one frozen cream dollop on top of each pudding.
19. 19. Garnish the puddings with almonds.
20. 20. Finally, sprinkle everything with a pinch of salt.

Nutrition per serving

• kcal: 285
• Protein: 9 g · Fett/Fat: 22 g · Carbs: 16 g