Stéphane Reynaud

Potimarron et Cannelle

Hokkaido Pumpkin and Cinnamon

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      1 hr 5

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Hokkaido pumpkins 3
  • Eggs 4
  • Soft brown sugar 2 tablespoons

Method

  1. Cut the pumpkins into eight pieces, remove their seeds and cook them in a saucepan of water. Drain, purée, add the cream, sugar and cinnamon, then add the whole eggs and season.
  2. Pour the mixture into a gratin dish and cook for 20 minutes at 180°C