Créme Brulée and Pumpkin Seed Oil Parfait on Mango Mirror

Creme brulee

1. Preheat a deep baking sheet about 1-2 cm deep in the oven with warm water to 250 °. Meanwhile, let the milk with the sugar and vanilla pod (cut lengthways) get hot and let it steep for about 15 minutes on a medium heat. Whisk the egg yolks with the egg and cream. Remove the vanilla pod from the milk, scrape out the pulp and add to the milk. Then slowly stir the hot milk into the egg cream.
2. Now fill the mixture into five matching pudding molds. Put some kitchen paper in the water bath in the oven and place the molds on top. If necessary, add a little more boiling water to the water bath, the water should be about as high as the mass in the molds. Reduce the oven to 125 ° and let the cream set in it for about 35 to 40 minutes.
3. Then take the molds out of the oven, let them cool down and chill longer. Before serving, sprinkle about 2-3 millimeters with brown sugar and let it caramelize with a suitable burner. Let cool down briefly and consume as quickly as possible.

Pumpkin seed oil parfait

1. Heat the pumpkin seeds in a pan, remove them and allow 2 tablespoons of sugar to melt in the pan. Put the pumpkin seeds back in. Immediately tip everything back onto a baking sheet and crush with a kitchen roll. Then whip the cream until stiff and put in the refrigerator.
2. Now place a water bath insert in a pot filled with water. The water should be hot but not boiling. Mix the sugar with the vanilla pulp and then whip the finished vanilla sugar with egg yolk and pumpkin seed oil in a water bath for a few minutes until a homogeneous mass has formed. At the end, mix the sugar-pumpkin-seed-egg mixture with the whipped cream and pour into a loaf pan that has been lined with cling film beforehand.
3. Now place the mixture in the freezer for at least 6 hours. Before serving, briefly hold the bottom of the loaf pan under hot water and then turn it out. Cut the slices and serve with pumpkin seed oil and pumpkin seeds.