Salty carrot and saffron muffin with parmesan cheese cream

(recipe for 6 people)

Ingredients
For the muffins
-250g carrots (peeled)
-200g of milk
– a sachet of organic Zaffy
-2 whole eggs
-30 gr of grated parmesan cheese
-5g of salt (one teaspoonful)
-50g of sunflower oil
-200g of flour type 0 (strong)
-200g of re-milled semolina by Senatore Cappelli
– a sachet of yeast
– pumpkin seeds for garnish

For the parmesan cream
-2 whole eggs
-60g of grated Parmesan cheese
-a pinch of salt
-300g of whole milk
-30g of corn starch (cornstarch)
-15g of butter

PREPARATION

For the muffins
-Boil the carrots in lightly salted water for 20 minutes or until they are very soft, mash them with a fork until you have a paste. Heat the milk without boiling it, add the saffron and wait for it to become lukewarm. In a large bowl combine the carrot puree with the saffron milk then add the eggs, cheese and salt and beat everything, add the oil and continue mixing until you have a homogeneous consistency. Mix the two flours with the yeast then gradually add them to the mixture in the bowl. Grease and flour the creme caramel aluminum cups, fill them three quarters with the mixture and sprinkle them on the surface with a few pumpkin seeds, then bake them in the oven at 180 ° for 20/25 minutes. Allow to cool before removing from the mold.

For the parmesan cream
-In a bowl, beat the eggs with the cheese and salt then add the corn starch, add the milk and beat well. Put the mixture in a saucepan and bring to a boil over medium heat, stirring constantly to prevent it from sticking to the bottom, remove from heat and mix the butter. Pass into another container and cover with cling film, let it cool then put in the refrigerator for at least a couple of hours. Remove from the fridge and work with a whisk then put in a pastry bag with a round tip.

For finishing
with a small knife make a small hole in the center of the upper part of the muffins, insert the tip of the pastry bag and fill with the cream making a spike come out.