1 At the bottom of your saucepan, put a spoonful of water (this will prevent the milk from sticking) then add the milk. When boiling, add the carrots, then after 15 minutes at low boil, add the pumpkin dice and let cook for another 5 minutes.
2 Preheat the oven to 180°C (355°F) (gas mark 6).
3 Remove the saucepan from the heat and transfer the contents to a small dish.
4 Cut the zan roll into tiny small squares and mix them with the carrot and pumpkin dice.
5 In a thick skillet, pour the organic apricot juice (or orange) and sugar. When the mixture is almost at the caramel stage, add the carrot and pumpkin mixture as well as the cream, then let cook for three minutes. Pour into a long earthenware or porcelain dish and set aside.
6 In a bowl, pour the flour, form a small well, add the caster sugar and then the butter at room temperature cut into small pieces. With clean hands, mix this dough by passing it between your fingers (rub) until you get a sandy and homogeneous texture.
7 Spread this crumble over the dish, place in the oven on the grill setting and serve when the top is well browned.
My friends, whatever you do, do not reveal the contents of the recipe to your guests, let them enjoy it and then ask them what they have savored with such appetite. You will be surprised by the result!
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