How to make
Boil the pumpkin and mash or puree it. Leave it to cool.
Beat the eggs with the sugar without creating a fluffy foam. Pour 2/3 cup (150 ml) from the milk, orange juice and flour to them. Mix with a mixer at low speed until a homogeneous mixture is obtained.
Grate the orange part of the orange peel and pour it over the pumpkin puree. Beat briefly until the mixture is smooth and lump-free.
Transfer into a flan or pudding mold and bake at 270°F (130°C) in a water bath for about 1 hour and 20 minutes.
Leave the finished pudding to cool and store it in the refrigerator. The next day, remove it from the mold by inverting it onto a tray. To make it easier, first go along the edges with a wet knife.
Melt the dark chocolate with the butter and the remaining milk in a water bath. If it seems thick, dilute it with a little more milk.
Pour the chocolate topping over the dessert and leave it to cool and harden.
Grate the white chocolate and sprinkle the pumpkin pudding with the shavings.
Enjoy!
