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Pumpkin Sformato and Anise Cream
4.9 from 201 votes

Pumpkin Sformato and Anise Cream

Pumpkin Sformato and Anise Cream is a baked pumpkin custard complemented by a spiced anise-flavored cream. The pumpkin is simmered with milk, sugar, and vanilla, combined with amaretto and eggs, then baked gently in a water bath. The anise cream is a rich custard infused with anise seeds and vanilla, served alongside the sformato to add herbal and licorice notes.

Prep Time
5 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 15 mins
Servings: 12 servings
Course: Dessert
Cuisine: International

Ingredients

  • 300 grams pumpkin Queensland Blue variety
  • 500 millilitres milk
  • 1 millilitres Amaretto liqueur
  • 1 vanilla bean
  • 100 grams sugar
  • 2 egg
Anise cream:
  • 250 grams double cream 35% fat
  • 750 millilitres milk
  • 1 vanilla bean
  • 1.25 cups caster sugar
  • 12 egg yolk, free range
  • 20 grams anise seed

Instructions

Sformato:
    Cup of Yum
  1. Simmer the pumpkin till soft in the milk with sugar and vanilla bean.
  2. Add the amaretto and the eggs and whisk well.
  3. Put into moulds and cook in a water bath in a preheated 120 °C/ 248 °F oven for 50 minutes.
  4. Cool and unmould onto serving plates.
  5. Serve with anise cream and a slice of liquorice.
Anise Cream:
  1. Place the milk, cream, anise seed and 1 cup of sugar in a saucepan and bring to the simmer, then remove from the heat.
  2. Meanwhile beat the egg yolks and remaining sugar in a bowl until thick and pale.
  3. Pour in the milk mixture and mix to combine.
  4. Cook in a double boiler, stirring, until thick.
  5. Strain and cool in the fridge.

Notes