Preparation

• Preheat the oven to 160ºC, ensuring that the temperature is consistent before starting to bake.
• Cut the squash into sections, peel it, and then dice it into approximately 2-3 cm cubes.
• Spread the squash pieces evenly on a baking tray and bake them for about 20-25 minutes or until they are tender.
• Once cooked, transfer the squash pieces to a large bowl and allow them to cool slightly.
• In a saucepan, heat the cream over medium heat until it begins to simmer gently.
• When the cream begins to boil, pour it immediately into the bowl with the cooked pumpkin.
• Add the whole eggs and blend the mixture with an immersion blender until you achieve a homogeneous texture without lumps.
• Fill individual oven-safe containers with the mixture, leaving a small margin at the edge.
• Wrap the containers with four layers of plastic wrap, ensuring they are tightly sealed to prevent water from entering.
• Place the containers inside a previously heated casserole and fill it with hot water (at 100ºC) until it covers 2/3 of the containers.
• Reduce the oven temperature to 150ºC and keep only the lower heating element on.
• Cook the dishes in a bain-marie in the preheated oven at 150ºC for 20-30 minutes, checking for doneness with a toothpick, which should come out clean.
• When serving the cream, sprinkle some Maldon salt flakes on top just before bringing it to the table.