Preparation: 20 minutes, Cooking time: 45 minutes
- 2 kg pumpkin
- 100g butter
- 2 tbsp flour
- 1/4 litre milk
- 1/4 litre cream
- 4 eggs
- salt, pepper, nutmeg
Cut the flesh of the pumpkin into pieces, put in a casserole with three-quarters of the butter and cook over medium heat until softened.
Put in a blender and purée it. Drain. The purée should be pasty.
Heat the remaining butter in a casserole, sprinkle with flour and cook while stirring for 2 or 3 minutes.
Add the milk, then the cream. Let boil a few minutes and add the pumpkin purée. Season with the salt, pepper, nutmeg.
Beat the eggs and add them to the pumpkin purée. Pour the mixture into a greased oven dish and sprinkle with little pats of butter. Put it to brown in a hot oven preheated