I love the pumpkins in all its presentations, from those in which it is the protagonist, such as creams, soups, desserts, purées, sauces, or even, its never simple presence, in other innumerable dishes.
This recipe was born of the passion that I share for this magnificent fruit with a great Italian friend and my desire to surprise her and her husband with a new creation.
I tried it once and immediately convinced me. Try it too and tell me how you think this sweet creation is.
Preheat the oven to 175 g Celsius.
Cut the pumpkin in small squares.
In a pot with a thick bottom, cover the pumpkin with water and cook on medium heat, together with the cinnamon sticks, until they soften.
Remove from heat and take of the skin. Place the pumpkin in the blender, along with the water where you boiled it and blend it until there are no lumps. Straighten and let it cool.
Add milk, whipping cream, egg yolks, cinnamon powder, salt and sugar and mix well. Bring to medium heat until it reduces its volume by half, continuing to move so that lumps do not form.
Add the vanilla. Turn off and finally add the Grand Marnier.
Distribute in the ramekin and bring to the oven in a bain-marie for about 35 minutes.
Let cool and place them in the fridge for an hour or until you decide to serve them.
Place a teaspoon of Grand Marnier in each ramekin and distribute well. Sprinkle sugar over each ramekin and, using a torch, lightly burn the sugar to achieve the desired browning.
Serve immediately.
By Alicia Santana
