Pumpkin Custard with Cream

Name: Pumpkin Custard with Cream
Yield: 6
Ingredients: 24 oz Japanese pumpkin with skin; 1 cup granulated sugar (180 g); 1/2 cup water (120 ml); 1 teaspoon ground cinnamon; 1/2 cup heavy cream (120 ml)

1
24 oz Japanese pumpkin with skin
2
1 cup granulated sugar (180 g)
3
1/2 cup water (120 ml)
4
1 teaspoon ground cinnamon
5
1/2 cup heavy cream (120 ml)

Ingredients

1
24 oz Japanese pumpkin with skin
2
1 cup granulated sugar (180 g)
3
1/2 cup water (120 ml)
4
1 teaspoon ground cinnamon
5
1/2 cup heavy cream (120 ml)

Directions

1
Using a vegetable peeler, peel the pumpkin into thin slices. Reserve
2
In a 9-inch microwave-safe dish, combine sugar and water, then add reserved pumpkin slices and mix well again
3
Cover, cook on high in the microwave until the pumpkin is tender and the liquid thick (about 10 minutes)
4
Remove from oven
5
Sprinkle with cinnamon and drizzle with heavy cream
6
Let it cool, transfer to a large serving dish and serve immediately
7
205 calories per serving