Instructions
Follow the steps and taste along the way.
Roast the pumpkin
Preheat the oven to 200 °C. Cut the pumpkin into approximately 2 cm cubes, spread them in a single layer on a baking sheet, and roast for 30–35 minutes, until completely tender and lightly browned at the edges. While still warm, blend the pumpkin until smooth, then set the oven to 160 °C.
Prepare the cranberries and seeds
Put the cranberries in a small saucepan with 30 g sugar, the water, and lemon juice. Cook over medium-low heat for 7–9 minutes, until some of the berries burst and the juices thicken slightly; leave to cool. Toast the pumpkin seeds in a dry pan for 2–3 minutes, stirring often. Set them aside as soon as they become fragrant and start to turn golden in places.
Mix the custard
In a bowl, whisk the eggs with 75 g sugar and the salt just until combined, without making them foamy. Stir in the pumpkin purée, milk, cream, and vanilla extract. Divide the mixture among six heatproof dishes, each with a capacity of approximately 180 ml.
Bake in a water bath
Place the dishes in a deep baking pan. Pour hot water into the pan until it reaches about halfway up the sides of the dishes. Bake at 160 °C for 35–45 minutes. The custard is ready when the edges are set and the center still wobbles slightly when you gently move the pan.
Let it rest and serve
Carefully remove the dishes from the water bath and let the custard rest for 20 minutes. Serve warm or chilled, topped with cranberries and toasted pumpkin seeds. The cranberry juices give the dessert its necessary tartness, so spoon them over along with the fruit.
