Pumpkin crème brûlée

Infuse ginger, star anise, cinnamon sticks, nutmeg and orange zest in the heavy cream and milk.

Meanwhile beat the egg yolks gently with the sugar and honey, without overworking, so as not to incorporate too much air.

Sieve the spiced cream and milk, add the roasted squash, bring to a boil and blend (or cook the pumpkin directly in the infusion).

Pass through a sieve and mix into the yolk mixture; add more spice such as allspice, pumpkin spice or cinnamon if needed.

Fill crème brûlée dishes and bake in a fan oven at 275°F, 135°C, about 35 minutes.

Cool completely and refrigerate at least 6 hours before bruléeing the top.