Delicate Pumpkin Cream

To begin, prepare a fragrant pumpkin puree. Cut the peeled and washed pumpkin into small cubes. Bake them in the oven at 180ºC or microwave until soft. Then, turn the pumpkin into a smooth puree using a blender. If you don't have a blender, use a potato masher.

In a small, heavy-bottomed saucepan, combine the sugar, egg yolks, cornstarch, and cream. Whisk all ingredients thoroughly until smooth. Then, add the prepared pumpkin puree and mix well again.

Place the pot with the pumpkin mixture over medium or slightly below medium heat. Whisking constantly, bring the mixture to a moderate boil. Cook until the cream thickens and large bubbles appear on the surface.

Remove the saucepan from the heat and immediately transfer the hot cream to another container to halt the cooking process. Add the butter, preferably at room temperature, and stir thoroughly until completely dissolved and smooth.

Cover the container with the cream with plastic wrap so that it touches the surface of the cream (in contact). Let the pumpkin cream cool to room temperature, then refrigerate it or place it on a balcony (in cold weather) to chill completely.

To quickly cool the cream, place the bowl containing it on ice or in ice water, changing the water periodically. Stir the cream to ensure it cools evenly. The finished, perfectly chilled pumpkin cream can be used as a cake filling or served as a standalone dessert in dessert cups, allowing you to savor its delicate flavor.