- 100gr Sugar
- 30gr Water
- 200gr Milk
- 50gr Fresh Cream
- 150gr Smooth pumpkin puree
- 250gr Eggs
- 100gr Egg Yolk
- 140gr Sugar
- Boil the sugar and water together until the mixture caramelizes and pour 5grams of the mixture into the bottom of some timbale moulds.
- Bring the fresh cream and milk to a slow simmer and add the Pumpkin puree.
- Mix the eggs, egg yolks and sugar together in a large bowl by using a wooden spoon. (do not whip in any way)
- Pour the filling in to the timbale moulds until they are almost full, the mixture will sit nicely on top of the hardened caramelized sugar.
- Bake them in an oven at the temperature of 185c in a water bath for about 28 minutes.
A water bath can be made out of any metal semi-deep container which will hold water approximately 2 inches deep. The water will get hot enough to cook the eggs, but not hot enough to boil the water inside the metal container. To remove the cream caramels from the timbales after cooking and when they have cooled off, you just need to warm the outside of the timbale and the caramel will fall nicely into your hands when you turn them upside down. Whilst cooking, the timbales will just sit inside of the container in the water as if they were taking a “bath”. Chef Josef has decorated his Caramels with a chocolate stick and a sprig of fresh mint and his recipe will make 10 individual caramels.
*This recipe and picture are contributed by Josef Bloeth, Executive Pastry chef who is currently attached to LSG sky chefs in Seoul, Korea. Visit his website here.