Cook the pumpkin in the sweet milk. Drain and let cool.

Dip the leaves one by one in egg white, drain and soak in white sugar.
Place them on a silicone sheet.
Dry in the oven at 100 ° C (th. 3).

Blanch the egg yolks and sugar and add the flour.
Infuse the verbena into the milk.
Pass the milk to the strainer.
Stir in blanched egg yolks.
Cool with fresh cream, without whipping.
Roast the crushed hazelnuts in the oven.
Change the container of crystallized verbena leaves and collect the excess sugar.
Take 2/3 of the red kuri squash.
Mix it.
Garnish the pots of cream with 1/6th of red kuri squash then add a layer of salted butter caramel and crushed hazelnuts.
Add the mixture and cook in a double boiler for 30 minutes.
Keep in the fridge.
Powder the caramel pieces in the blender.
Sprinkle on the cooled creams, glaze with a stove or a kitchen blowtorch.

On a plate, place 2 slices of boiled red kuri squash, sprinkle with crystallizing sugar, caramel pieces and fresh leaves.
Make circles of milk caramel for decoration.
Place the crème brûlée with crystallized leaves on top.