Recipe Pumpkin crème brûlée

1. Blanch the egg yolks with sugar. Whisk vigorously.
2. Add the pumpkin pulp and mix vigorously.
3. Add the cream and milk, mixing gently.
4. Fill the Le Parfait terrines, making sure not to exceed the line, and clean the edge well.
5. Immerse the opened terrines in a bain-marie then put them in the oven for 15 minutes at 150°C.
6. Remove the creams from the oven, then sterilize them at 100°C for 15 min.

Tip: before serving the crèmes brûées, add cane sugar and burn with a blowtorch to caramelize them.

Tip: pumpkin can be replaced with butternut or carrot.