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Deborah

Deborah Dana

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Recipe of Catalan Cream of Chai and Pumpkin
Recipe

Catalan Cream of Chai and Pumpkin

1h 30 mins
Half
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This rich cream made with pumpkin puree and te chai is a delight and a very new recipe to try in an elegant dinner.
Learn more about Deborah Dana

Ingredients

6 portions
  • 1 cup whipping cream
  • 1 cup whole milk
  • 1/4 cups brown sugar
  • 6 eggs
  • 1/4 cups sugar
  • pumpkin purees
  • 1/3 cups chai tea, (concentrated or made with 3 sachets)
  • 2 tablespoons orange zest
  • 1 tablespoon liquid vanilla

Preparation

Preheat the oven to 180 degrees Celsius (do not use convection oven).
In a medium-sized pot, mix the cream, milk, brown sugar and cook over low heat for 2-4 minutes or until the sugar has dissolved.
In a deep bowl whisk the egg yolks and add the sugar, whisk well. Add the cream mixture and continue whisking. Add the pumpkin, chai, orange zest and vanilla and finish beating slowly for 3-4 minutes.
Place the mixture in 6 molds to make Catalan cream or small souffle.
Place the molds on a baking sheet which may contain a little water. Pour boiling water into the tray and place in the oven.
Bake for 45 minutes or until the cream shakes when moving the molds. Remove from oven and water and allow to cool to room temperature for 20-25 minutes.
Refrigerate for 1 hour.
Just before serving sprinkle sugar on the creams and with a torch to cook caramelize the sugar, serve.

PRESENTATION

Serve in its molds, the cream must be cold and the sugar hot.

TIPS

If you do not have hot torch your broiler and cook the creams for 5 minutes or until the sugar has melted.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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