Pumpkin Cream (Afternoon Pumpkin)

In a large saucepan, bring the pumpkin cubes to a boil with 1 cup of sugar over high heat

Reduce heat and simmer for about 20 minutes or until the pumpkin has created a little syrup. Reserve

In a medium saucepan, cook the milk, cornstarch, and eggs over low heat, stirring constantly, until it thickens and comes to a boil. Reserve

Blend the pumpkin in a blender and mix with the cream of eggs

Let cool

Beat the heavy cream until it thickens slightly and mix delicately with the cold pumpkin mixture

Place in a large dish and refrigerate for about 1 hour

Half an hour before serving, melt the remaining sugar in a small saucepan over low heat until caramelized

Drizzle a smooth surface with oil and, with a spoon, allow the caramel to flow into strips forming curls

Let cool and harden

Decorate the dish with the caramel strips

336 calories per serving

Water