Pumpkin custard . Delicious dessert that surprises with its flavor and texture
- 6 whole eggs
- 1 cup butternut squash (8 ounces)
- 8 tablespoons of brown sugar
- 8 tablespoons of milk powder
- 1 cup of water (8 ounces)
- 1 cup of syrup (8 ounces)
Cook a piece of mashed squash at its ripening point, previously peeled, reduce to 1 cup of puree. Mix the milk with the sugar. Beat the eggs and add them to the sweetened milk, let stand and strain into fine maya.
In a mixer, beat the previous mixture and add the cup of pumpkin puree until everything is homogenized.
In an appropriate mold prepare the syrup with a consistency such that it smears the entire mold and is dark amber in color so that the preparation acquires tonality and brightness as shown in the presentation image of the dish. Pour the mixture into the mold and cover with a yellow paper the mold to cook in a bain-marie for 45 minutes.
Uncover the mold and puncture it with a dry knife, if it comes out clean you can lower it from the fire Let it cool and pour into a suitable bowl or container. Place it in the refrigerator until it cools to your liking.