Couscous Gratin with Pumpkin, Crème Brûlée StyleTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: 15 minutes + 1 hour in the oven
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:128.4 kcal
Proteins:2.5 g
Fats:10 g
Carbohydrate:8.1 g
Fibers:0.4 g
Sugar:3.2 g
Cholesterol:80.2 mg
Sodium:18.4 mg
Calcium:51.2 mg
Energy:489 kcal
Proteins:9.5 g
Fats:38 g
Carbohydrate:30.7 g
Fibers:1.7 g
Sugar:12.1 g
Cholesterol:305.7 mg
Sodium:70.2 mg
Calcium:195.2 mg
SIMILAR RECIPES
Bidawi Couscous with Seven Vegetables
Couscous with 11 Delights
Polenta - Basic recipe
Couscous with Mediterranean Flavors and Fish
Couscous with Middle Eastern Flavors, Lentils and Chick Peas
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
onion
600
g
pumpkin
4
egg yolks
300
ml
light cream
300
ml
whole milk
20
g
brown sugar
30
ml
olive oil
guérande fleur de sel
salt and pepper
125
g
packet tipiak spiced couscous
METHOD
- Chop the onion finely and dice the pumpkin.
- Sauté them in 2 tbsp. olive oil until the pumpkin is reduced to a purée.
- Preheat the oven to 100° C (200° F).
- Prepare the couscous according to package directions.
- In a bowl, combine the egg yolks and cream. Season.
- Bring the milk to a boil, then cool to lukewarm.
- Whisk the milk into the egg mixture.
- Lay a thin layer of the pumpkin purée in individual ramekins, then a layer of couscous, then a generous amount of the custard mixture.
- Cook in the oven for about 1 hour. Prick with a knife to check that the custard is set.
- Sprinkle the custards with brown sugar and fleur de sel. Caramelize under the broiler.
- Serve immediately as a side to white meat or game.
CHEF'S NOTES
If using plain couscous, season it with cumin, turmeric, paprika, garlic, chili, oil and butter.
Tips:
You could substitute a parsnip or Jerusalem artichoke purée for the pumpkin purée.
Nutrition
Carbohydrates should account for at least 50% of our daily nutritional intake. Eating a variety of grains, a source of carbohydrates, contributes to a balanced diet.
