Prep. time: 15 minutes
Cooking time: 15 minutes + 1 hour in the oven
If using plain couscous, season it with cumin, turmeric, paprika, garlic, chili, oil and butter.
You could substitute a parsnip or Jerusalem artichoke purée for the pumpkin purée.
Carbohydrates should account for at least 50% of our daily nutritional intake. Eating a variety of grains, a source of carbohydrates, contributes to a balanced diet.
- Chop the onion finely and dice the pumpkin.
- Sauté them in 2 tbsp. olive oil until the pumpkin is reduced to a purée.
- Preheat the oven to 100° C (200° F).
- Prepare the couscous according to package directions.
- In a bowl, combine the egg yolks and cream. Season.
- Bring the milk to a boil, then cool to lukewarm.
- Whisk the milk into the egg mixture.
- Lay a thin layer of the pumpkin purée in individual ramekins, then a layer of couscous, then a generous amount of the custard mixture.
- Cook in the oven for about 1 hour. Prick with a knife to check that the custard is set.
- Sprinkle the custards with brown sugar and fleur de sel. Caramelize under the broiler.
- Serve immediately as a side to white meat or game.
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