How to make
Wash, peel and cut the pumpkin. Arrange it in a tray and sprinkle with 1 tbsp. of sugar (take from the cup).
Cut the butter on top and roast it.
In a bowl, beat the eggs with the mascarpone.
Put the milk in a saucepan and heat it with the sugar (just enough to melt it). Add the milk to the eggs in a thin stream without stopping to mix. Add the vanilla.
Transfer the finished pumpkin into a cake tin. Pour it over the Crème Caramel.
Put it in a water bath and bake at 320°F (160°C) until done.
Turn the cream over and sprinkle with croquant and cherries.
The crème caramel with mascarpone and pumpkin is ready.
