Spiced pumpkin pots de creme with sauteed apples and pistachios

By á-830

Ingredients

• For the spiced creams:
• 3.5 oz seeded and diced red kuri squash or canned pumpkin
• 1 vanilla bean
• 2 large eggs
• 1/4 cup blond cane sugar
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/8 tsp nutmeg
• 1 cup milk
• 1 cup heavy cream
• For the garnish:
• 1 large apple, peeled, cored, seeded and diced
• 1 tbsp blond cane sugar
• 1/2 vanilla bean
• 1 tbsp butter
• 1 heaped tbsp unsalted shelled green pistachios

Preparation

Step 1

Creams:

Steam the squash with the vanilla bean until soft. Puree; set aside. Preheat the oven to 320 degrees and have six small glass jars or tall ramekins ready. In a bowl, beat the eggs with the sugar. In a pot, heat the milk and heavy cream with the rest of the spices. Stir in pureed squash/pumpkin. While stirring, pour the warm milk batter into the egg batter. Divide the batter between the jars.

Bake the creams in a water bath for 30 minutes, or until the center of the creams is set. Remove them from the water and let them cool on the counter top. Refrigerate for the creams to set completely.

Garnish:

In a frying pan, melt the butter over medium heat. Add the apple and sugar and vanilla bean and seeds. Cook, stirring occasionally, until soft (about 5 minutes). Set aside. To serve the dessert, top each cream with the apples and pistachios.