Preparation

1

Step 1

Wash the pumpkin, remove the seeds, and cut the flesh—including the skin—into 2–3 cm cubes. Place in a pot and sprinkle with both types of sugar, cinnamon, and vanilla sugar. Let sit, with the lid on, for at least 3 hours.

2

Step 2

For the sauce, melt the butter in a saucepan over medium heat and stir in the flour. Add milk and water until a creamy sauce forms. Continue to simmer over low heat for about 10 minutes, stirring occasionally. Finally, stir in the vanilla sugar.

3

Step 3

Toast the hazelnuts in a pan without adding any fat, then set them aside.

4

Step 4

Simmer the pumpkin over medium heat for 15 minutes with the lid on, then 10 minutes without the lid. Stir occasionally.

5

Step 5

Preheat the oven to 200° C. Remove the pot from the stove and mash the pumpkin with a fork. Divide the pumpkin mixture among the ramekins. Then sprinkle the hazelnuts and raisins on top.

6

Step 6

Pour the béchamel sauce over the top and bake in the oven for about 10 minutes. Finally, sprinkle each with a tablespoon of brown sugar and caramelize using a flambé torch.

For the recipe, you'll need:

Ingredients

Portions

1

Food

  • 500.0 g Red kuri squash
  • 2.0 tbsp Brown sugar
  • 1.0 EL Sugar
  • 1.0 tsp Cinnamon
  • 1.0 Packet Vanilla sugar
  • 30.0 g Butter
  • 30.0 g Flour
  • 250.0 ml Milk
  • 50.0 ml Water
  • 1.0 sachet Vanilla sugar
  • 60.0 g Hazelnuts
  • 50.0 g Raisins
  • 4.0 tbsp Brown sugar