How to make
For the Pumpkin Crème Caramel, start with the pumpkin and quince. Peel, clean and cut them into small and thin pieces.
Add a little water and roast them, until they're done. Leave them to cool.
Beat the eggs with the sugar and vanilla. Then the milk is added. Depending on how sweet the pumpkin is, you can increase or decrease the amount of sugar.
Add the roasted pumpkin and quince to the mixture. Mix carefully.
In a small pan, caramelize the sugar. Be careful not to burn it.
Pour the liquid mixture and bake the Creme Caramel in a baking pan, until it's done - in a water bath in a preheated 360°F (180°C) oven.
Brown sugar is a good substitute for white refined sugar and is more suitable for your children in the recipe for Creme Caramel with Pumpkin and Quince for Kids.
