How to make
Cut the pumpkin into pieces, wrap each one in aluminum foil and arrange them in a baking pan.
Bake them at 390°F (200 degrees) in a preheated oven for about 25 minutes or until you can pierce them easily with a fork and it comes out easily as well.
Leave the pumpkin to cool and mash it into a very fine puree. Add 4/5 cup (200 ml) of milk, sugar, vanilla and salt and heat them over low heat.
Beat the egg and yolk with the remaining milk and starch, so that there are no lumps and pour that into the remaining mixture in a thin stream, while beating with a wire whisk.
Boil the cream for 6-7 minutes over low heat or until it has thickened. Keep in mind that even when it cools it will thicken even more.
Distribute the vanilla cream into cups or bowls and once it cools, grate the white chocolate. Garnish with raisins for a sweet and sour contrast.
