Pumpkin Compote with English Cream

Name: Pumpkin Compote with English Cream
Yield: 10
Ingredients: 10 firm pumpkins, peeled and seeded; 2 cups of sugar; 1 cup of water; 1 cinnamon stick; 4 broken cardamom pods; 1 tablespoon of orange flower water (optional); English Cream; 8 large egg yolks; 1 cup of sugar; 4 cups of milk; 2 tablespoons of vanilla extract; 1/2 cup of toasted almond flakes

1
10 firm pumpkins, peeled and seeded
2
2 cups of sugar
3
1 cup of water
4
1 cinnamon stick
5
4 broken cardamom pods
6
1 tablespoon of orange flower water (optional)
7
English Cream
8
8 large egg yolks
9
1 cup of sugar
10
4 cups of milk
11
2 tablespoons of vanilla extract
12
1/2 cup of toasted almond flakes

Ingredients

1
10 firm pumpkins, peeled and seeded
2
2 cups of sugar
3
1 cup of water
4
1 cinnamon stick
5
4 broken cardamom pods
6
1 tablespoon of orange flower water (optional)
7
English Cream
8
8 large egg yolks
9
1 cup of sugar
10
4 cups of milk
11
2 tablespoons of vanilla extract
12
1/2 cup of toasted almond flakes

Directions

1
1 Cut the pumpkins in half and rotate each half to release the seeds
2
In a pot, mix the sugar with water and bring to a boil until dissolved and simmering
3
2 Add the pumpkin halves, cinnamon stick, and cardamom pods
4
Simmer for 2 minutes
5
Remove the pumpkin and let it cool
6
Simmer the caldron for another 8 minutes
7
Remove from heat and let it cool
8
Peel the pumpkin
9
Add to the caldron and let it cool
10
Add orange flower water to the cooled caldron and mix
11
Chill in the refrigerator
12
English Cream
13
1 In a blender, whip the egg yolks with sugar
14
Heat the milk
15
Add 1/3 cup of heated milk to the egg yolk mixture and mix
16
2 Add the remaining milk to the pot and bring to a boil, whisking constantly
17
Remove from heat, add vanilla extract, and let it cool
18
Serve the cream with pumpkin and toasted almond flakes.