Recipe Cream burnt in pumpkin

1. Blanch the egg yolks with sugar. Whisk vigorously.
2. Add the pumpkin pulp and mix vigorously.
3. Add the cream and milk by mixing gently.
4. Fill the terrines Le Parfait making sure not to exceed the line, and clean the edge well.
5. Immerse the open terrines in a double boiler then put them in the oven for 15 min at 150 ° C.
6. Take the creams out of the oven, then sterilize them at 100 ° C for 15 min.

Tip: Before serving the burned creams, add cane sugar and burn with a blowtorch to caramelize them.

Tip The pumpkin can be replaced by butternut or carrot.