A super-simple custard dessert from Mark Bittman’s The Minimalist Entertains
Serves 8
1 1/2 c. milk
2 envelopes unflavored gelatin
1 1/2 c. heavy cream
1 1/2 c. pureed pumpkin, squash or sweet potato
3/4 c. sugar
1/2 tsp. ground cinnamon
Put 1/2 c. of milk in a medium-large saucepan and sprinkle gelatin over it. Let it sit for 5 minutes.
Meanwhile, blend together remaining milk, cream, pumpkin, sugar, and cinnamon. The mixture should be perfectly smooth, so use a blender if you have one.
Turn heat under saucepan to low and cook milk, stirring occasionally, until gelatin dissolves. Pour in cream mixture and turn heat to medium. Cook, stirring occasionally, until steam rises. Turn off heat and ladle or pour into 8 4-oz. ramekins or other small containers. Chill until firm (you may un-mold them if you want) and serve creme fraiche or whipped cream if you like.
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