Ingredients
- 120 g butternut squash puree
- 35 cl of liquid cream
- 1 vanilla pod
- 6 egg yolks
- 70 g of sugar
-
the zest of 1 orange
- 4 tablespoon(s) brown sugar
Preparation
-
Pour the cream into a saucepan. Add the split and scraped vanilla pod. Bring to the boil and leave to infuse for ten minutes. Bring to a simmer again.
-
Beat the egg yolks with the powdered sugar and the squash puree. Pour in the hot cream, mix well and pass through a strainer.
-
Preheat the oven to 160°C (th. 5-6).
-
Pour the mixture into ramekins, add the orange zest and cook in a bain-marie for 30 minutes. Let cool then refrigerate for 2 hours.
-
When serving, sprinkle 1 spoonful of brown sugar on each cream and caramelize using a blowtorch.
