Quince-pumpkin pots de crème

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...

Directions

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