Creme brulèe pumpkin
Instructions
Pass the pumpkin through a sieve.
Beat the egg yolks with half the sugar and then add the cream, 2 tsp cinnamon, nutmeg, pumpkin and a pinch of salt Split into 6 pirofiline cream and bake at 180 degrees for 30 minutes.
Remove from oven and let cool in refrigerator at least 3 hours.
Before serving sprinkle with sugar left and go under the grill of the oven to make it caramelize.
Serve immediately.
Ingredients and dosing for 6 persons
- 6 egg yolks
- 50 cl of creme fraiche
- 250 g of cane
- 500 g of boiled pumpkin
- Nutmeg
- Cinnamon
- Salt