How to make
Cut the pumpkin into small cubes because you're going to be cooking it with the cream right off. Beat the eggs with the sugar.
Add the vanilla and milk, which you've heated beforehand. Distribute the pumpkin cubes into the bowls you'll be baking the dessert in, or use 1 large container.
Pour the milk mixture on top. Bake in a water bath at about 320°F (160 °C).
Once the mixture hardens, the cream is ready. You can try the pumpkin itself. Leave the dessert to cool in the oven. Optionally, you can sprinkle it with sugar and make a slight crunchy crisp using a blowtorch.
Notes: I make this dessert whenever I have leftover pumpkin after making pumpkin pie, for example, because it turns out great even with dried pumpkin.
If you'd like to use less sugar, I recommend using a Matilda F1 pumpkin due to its natural sweetness.
