Serves six

Ingredients
300g pumpkin, baked and blended
100g white sugar
3 yolks
3 whole eggs
½ vanilla pod
400g fresh cream
Sugar for topping

Method

Warm the fresh cream and vanilla pod until it reaches 85°C.

In a bowl mix the eggs and sugar, without making foam and bubbles, and add in the pumpkin purée. Scrape the vanilla and take all its goodness in the cream and pour it on the pumpkin mix, fold and pour the mixture in six brûlée ceramic containers.

Bake bain-marie in a 170°C oven for about 45 minutes or until it sets and wobbly in the middle.

Leave to cool for about two hours and then sprinkle with sugar.

Burn with a blow torch until caramelised and serve.

Michael Cauchi is a Chef patron at Michael’s, Valletta.

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