This is the final post in the month-long photo recipe series featuring iCook cookware. For this, I chose an autumn pudding with pumpkin and quince. Of course, you can experiment with your own combinations — apples, carrots, or pears work just as well.
A wonderful, light fruit dessert, and the sauce takes just 5–7 minutes to prepare.
- 150-170 g pumpkin
- 1 large ripe quince
- 2 eggs
- 1 tsp. flour
- 150 ml milk
- 4 tbsp. sugar
- 2 tbsp. semolina
Cut the pumpkin and quince into small pieces, removing the tough core. Steam until soft.
For the sauce, take a small saucepan. Add 1 egg yolk, 100 ml milk, a piece of butter (about 40 g or 2 tbsp.), 2-3 tbsp. sugar, 1 tbsp. flour, and a bit of vanilla (2 cm from a vanilla pod, scraping out the black seeds, or a pinch of vanilla powder). Stirring constantly, bring to a boil and then remove from heat.
Mash the softened fruit through a sieve, then blend until smooth. Add the remaining 50 ml of milk and 2 tbsp. sugar, transfer to a saucepan, and bring to a boil, stirring continuously.
Gradually add the semolina while stirring and cook for 5–7 minutes.
Let the mixture cool slightly. Separate the egg yolk from the white. First, mix in the yolk thoroughly, then gently fold in the egg white with light, careful movements. Steam (using a water bath) for about 10 minutes. Pour the pudding into molds or glasses, cover with plastic wrap, and let cool in the refrigerator.
If you prefer a firmer pudding with a cake-like texture, add a little starch, agar, or extra flour to the mixture. In this case, bake it in the oven at 150°C for 15 minutes and let it cool.
Serve with the cream sauce.
Cut the pumpkin and quince into small pieces, removing the tough core. Steam until soft.
For the sauce, take a small saucepan. Add 1 egg yolk, 100 ml milk, a piece of butter (about 40 g or 2 tbsp.), 2-3 tbsp. sugar, 1 tbsp. flour, and a bit of vanilla (2 cm from a vanilla pod, scraping out the black seeds, or a pinch of vanilla powder). Stirring constantly, bring to a boil and then remove from heat.
Mash the softened fruit through a sieve, then blend until smooth. Add the remaining 50 ml of milk and 2 tbsp. sugar, transfer to a saucepan, and bring to a boil, stirring continuously.
Gradually add the semolina while stirring and cook for 5–7 minutes.
Let the mixture cool slightly. Separate the egg yolk from the white. First, mix in the yolk thoroughly, then gently fold in the egg white with light, careful movements. Steam (using a water bath) for about 10 minutes. Pour the pudding into molds or glasses, cover with plastic wrap, and let cool in the refrigerator.
If you prefer a firmer pudding with a cake-like texture, add a little starch, agar, or extra flour to the mixture. In this case, bake it in the oven at 150°C for 15 minutes and let it cool.
Serve with the cream sauce.
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