Ingredients

  • 175 gr whole wheat flour
  • 175 gr cane sugar
  • 50 gr butter
  • 1 tbsp honey
  • 1 tbsp cinnamon
  • 1/2 tsp baking soda
  • 2 ground cloves
  • 1/4 tsp nutmeg
  • 1 egg
  • PUMPKIN CREAM
  • 500 gr pumpkin
  • 200 gr sugar
  • 125 gr egg yolks
  • 80 gr flour
  • 1/2 vanilla pod
  • 250 gr Emilia white chocolate chips

WHITE CHOCOLATE AND PUMPKIN CUSTARD WITH GINGERBREAD

Difficulty: easy
Preparation: 30 min
Pers.: 4
27    

Directions

Pumpkin and white chocolate custard with gingerbread crumble

1

FOR THE GINGERBREAD Place all ingredients in a metal bowl and mix until the dough is smooth and homogeneous. Roll out until the dough is 1cm high. Place the dough on a baking tray lined with parchment paper. Bake in a preheated oven at 180° for approximately 15-20 minutes or until golden brown. Let cool and crumble.

2

FOR THE PUMPKIN CUSTARD Clean the pumpkin and cook with a little water and 50g sugar. After cooked, blend the pumpkin and add the cooking water to make ½ liter. Beat the egg yolks with the sugar and vanilla pod, add the flour and pour the hot pumpkin into the mixture. Heat and cook for 2 minutes or until the custard starts to simmer. Then add the white chocolate chips and mix well.

3

Divide the pumpkin custard into 4 small glasses and serve with the gingerbread crumble and white chocolate chips.

Protip

The pumpkin custard can be flavored with a liqueur such as rum or brandy.
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