Quince-pumpkin pots de crème

Quince-pumpkin pots de crème

As promised yesterday, I am getting on with my pumpkin cooking campaign. This time it got together with a leftover quince and two juicy oranges. Frankly, I was pretty surprised that the quince has survived for such a long time in the pantry. I wanted to prepare something that you just get out of the fridge and it is ready to be eaten, so pot de crème seemed to be a good choice. Flavoured with speculoos spices and served with some leftover cookie crumbs it was a real treat.

Ingredients

  • for the quince-pumpkin puree:
  • 1 quince
  • 130 g pumpkin (peeled)
  • 1/2 teaspoon speculoos spice mixture
  • 1 tablespoon cane sugar
  • juice and zest of 2 oranges
  • some water if necessary
  • for the pots de crème:
  • makes 6 100 ml portions
  • 360 ml heavy cream
  • 150 g quince-pumpkin puree
  • 4 egg yolks
  • 70 g cane sugar
  • 1/4 speculoos spice mixture, if desired
  • zest of 1 orange
  • For the puree peel quince and cut in cubes together with the pumpkin. In a pot melt sugar and let it caramelise, add the chopped pumpkin and quince, orange juice, spice mixture and some water if needed so that ingredients are just covered. Cook over low heat until soft, then puree and let it cool.