Quince-pumpkin pots de crème

As promised yesterday, I am getting on with my pumpkin cooking campaign. This time it got together with a leftover quince and two juicy oranges. Frankly, I was pretty surprised that the quince has survived for such a long time in the pantry. I wanted to prepare something that you just get out of the fridge and it is ready to be eaten, so pot de crème seemed to be a good choice. Flavoured with speculoos spices and served with some leftover cookie crumbs it was a real treat.

Ingredients:
for the quince-pumpkin puree:
1 quince
130 g pumpkin (peeled)
1/2 teaspoon speculoos spice mixture
1 tablespoon cane sugar
juice and zest of 2 oranges
some water if necessary

for the pots de crème:
makes 6 100 ml portions
360 ml heavy cream
150 g quince-pumpkin puree
4 egg yolks
70 g cane sugar
1/4 speculoos spice mixture, if desired
zest of 1 orange

For the puree peel quince and cut in cubes together with the pumpkin. In a pot melt sugar and let it caramelise, add the chopped pumpkin and quince, orange juice, spice mixture and some water if needed so that ingredients are just covered. Cook over low heat until soft, then puree and let it cool.

Preheat the oven to 170°C. Bring heavy cream to the boil, in the meantime beat egg yolks with cane sugar. Pour hot heavy cream over the egg yolk-sugar mixture while whisking constantly. Stir in the quince-pumpkin puree, season with some more spice mixture if you like and a zest of an orange. Pour it into ramequins or small glasses. Pour hot water into a heatproof bowl and place the ramequins into the water so that the water is half way up to the side of them. Bake for 15-20 minutes, they are ready when the middle is still wobbely. Let them cool and chill over night or at least for 5 hours.