Pumpkin crème brûlée

1. Peel the pumpkin, core, dice and place in the Softiera insert. Pour approx. 150 ml water into the small pot and place the Softiera insert inside it, cover with Secuquick softline and close.

2. Place the pot on the Navigenio and heat on level 6 up to the soft window, switch to level 2 and cook for approx. 5 minutes in the soft area. At the end of cooking time, put the pot in the inverted lid and allow it to depressurize by itself.

3. Very finely blend the pumpkin until it has a creamy consistency, then let cool.

4. Mix the egg yolk with sugar, cut open the vanilla beans lengthwise, scrape out the pulp and add to the egg mixture. Add the milk, cream, and pureed pumpkin and thoroughly stir everything.

5. Divide the cream into six ovenproof ramekins (approx. 150 ml each). Pour approx. 150 ml water into the large pot. Put three ramekins in the sieve insert and put this on the pot. Close with the EasyQuick with the 24 cm sealing ring, heat the pot on level 6 up to the steam window, switch to level 2, and cook for approx. 12 minutes in the steam area.

6. At the end of cooking time, remove the ramekins and steam the rest of the ramekins in the same way. Let the cream cool and let chill in the fridge overnight.

7. Put a teaspoon of brown sugar on each cream surface and place three bowls in the sieve insert. Place the Navigenio overhead, switch to the large level, gratinate for approx. 4 minutes until melting and golden brown. Gratinate the rest of the ramekins in the same way.