Couscous Gratin with Pumpkin, Crème Brûlée Style Recipe
Couscous Gratin with Pumpkin, Crème Brûlée Style
Total time: 1hr to 2hr

Prep. time: 15 minutes
Cooking time: 15 minutes + 1 hour in the oven

Difficulty: Easy
Chef's Note

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. 

For 4 servings

- 1 onion
- 600 g (1 lb. 5 oz.) pumpkin
- 4 egg yolks
- 300 ml (10 oz.) light cream
- 300 ml (10 oz.) whole milk
- 20 g (2 Tbsp.) brown sugar
- 2 Tbsp. olive oil
- Guérande fleur de sel
- Salt and pepper
- 1 packet Tipiak spiced couscous or 125 g (4 oz.) Tipiak plain couscous (see chef's note)
  1. Chop the onion finely and dice the pumpkin.
  2. Sauté them in 2 tbsp. olive oil until the pumpkin is reduced to a purée.
  3. Preheat the oven to 100° C (200° F).
  4. Prepare the couscous according to package directions.
  5. In a bowl, combine the egg yolks and cream. Season.
  6. Bring the milk to a boil, then cool to lukewarm.
  7. Whisk the milk into the egg mixture.
  8. Lay a thin layer of the pumpkin purée in individual ramekins, then a layer of couscous, then a generous amount of the custard mixture.
  9. Cook in the oven for about 1 hour. Prick with a knife to check that the custard is set.
  10. Sprinkle the custards with brown sugar and fleur de sel. Caramelize under the broiler.
  11. Serve immediately as a side to white meat or game.
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