À propos de la recette
Ce dessert particulier est si agréable à déguster. La courge est toute moelleuse et a la même consistance que le flan à l’intérieur. Vous pouvez même manger la peau de la courge ; c'est à votre goût.
Et s'il vous reste de la préparation à la noix de coco, profitez-en pour réaliser de délicieux flans ou crèmes à la noix de coco et d'autres recettes à venir prochainement !
Ingrédients
4 mini squashes, or pumpkins
For the cream:
5 eggs,
150 gr of brown cane sugar,
1 Vanilla Planifolia bean from Indonesia or Mexico
40 cl of coconut milk,
1 pinch of salt
Préparation
Wash and dry the mini squash thoroughly.
Make a square incision on the top to make a hat.
Using a spoon, remove the seeds and the filaments that are inside.
Dig a little deeper if you find there's little room for the creamy filling.
Place your squash on a small individual square of parchment paper in the top basket of a steamer (bottom tank half filled with water) and check their stability.
In a large container, place the vanilla seeds extracted with a flat knife. Add the whole eggs, sugar and pinch of salt.
Beat vigorously so that the preparation whitens and increases in volume.
Add the filtered coconut milk where you will have previously infused the bark of the vanilla pod.
Distribute the mixture among the mini pumpkins (all the way to the top, do not put the hat on), cover and operate the steamer for 40 minutes of cooking (from boiling the water).
Let the pumpkins cool to room temperature before refrigerating them.
Enjoy chilled by cutting into wedges.
