Ingredients
- 150 g pumpkin purée (homemade or canned)
- 250 ml cream
- 50 g greek style yogurt (preferably homemade with AMC)
- 50 g sugar
- 2 ts orange zest
- 1 egg
- 2 egg yolk
- 4 ts brown sugar
Preparation
1. Using a whisk, mix all ingredients up to and including the egg yolk into a smooth cream. Divide the cream into 4 heatproof ramekins and cover each with plastic wrap.
2. Pour about 150 ml of water into the pot and place the combi sieve on top. Set the ramekins inside, then place EasyQuick with the 24 cm sealing ring on top.
3. Place pot on Navigenio stellen. Switch the Navigenio to “A”, steam for approx. 20 minutes in the steam program
4. Remove the ramekins when steaming is finished and let them cool. Chill the cream in the refrigerator for at least 3 hours until well chilled.
5. Just before serving, sprinkle the brown sugar over the cream and caramelize it to a golden brown using a kitchen torch.
This recipe has been tested and approved by AMC.
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