serves
2
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 250 g pumpkin, peeled and sliced into ½ cm pieces
- 60 ml (¼ cup) maple syrup, plus extra to serve
- 200 ml milk
- 1 tsp mixed spice
- 2 egg yolks
- 2 tsp corn flour
- ½ tsp vanilla extract
- 80 ml (⅓ cup) yoghurt
- 2 tbsp roasted pepitas, to serve
- freshly grated nutmeg, to serve
Instructions
Preheat oven to 220˚C. Lay pumpkin in a single layer on a baking paper-lined oven tray and cover tightly with foil. Transfer to the oven and cook 15–20 minutes until very tender. Strain any liquid, then transfer the pumpkin to a blender. Add the maple syrup and blend until smooth. Alternatively, push the flesh through a fine mesh sieve and stir in the maple syrup.
Meanwhile, bring the milk and mixed spice almost to the boil in a small saucepan. Whisk egg yolks until thick and pale. Add the corn flour and vanilla, and whisk to combine. Slowly pour the hot milk onto the eggs and whisk until smooth. Return the mixture to the saucepan and place over a medium heat. Bring to a simmer, stirring constantly, and cook for 2 minutes. Strain.
Fold pumpkin puree and custard together and refrigerate until cool.
To serve, spoon pumpkin mixture onto plates and top with a scoop of yoghurt. Scatter over pepitas, drizzle with extra maple syrup and freshly grated nutmeg.
Photography by Benito Martin. Styling by Lynsey Fryers.
Roaster mini 26 cm from The Chef and The Cook.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
