Pumpkin and white chocolate custard with gingerbread crumble
FOR THE GINGERBREAD Place all ingredients in a metal bowl and mix until the dough is smooth and homogeneous. Roll out until the dough is 1cm high. Place the dough on a baking tray lined with parchment paper. Bake in a preheated oven at 180° for approximately 15-20 minutes or until golden brown. Let cool and crumble.
FOR THE PUMPKIN CUSTARD Clean the pumpkin and cook with a little water and 50g sugar. After cooked, blend the pumpkin and add the cooking water to make ½ liter. Beat the egg yolks with the sugar and vanilla pod, add the flour and pour the hot pumpkin into the mixture. Heat and cook for 2 minutes or until the custard starts to simmer. Then add the white chocolate chips and mix well.
Divide the pumpkin custard into 4 small glasses and serve with the gingerbread crumble and white chocolate chips.