Pumpkin Pudding With Candied Ginger Whipped Cream
- Ready In:
- 4hrs 20mins
- Ingredients:
- 16
- Serves:
-
8-12
ingredients
-
PUDDING
- 4 large egg yolks
- 1 cup sugar
- 1⁄4 cup cornstarch
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon freshly grated nutmeg
- 1 pinch ground cloves
- 1 pinch salt
- 1 1⁄2 cups whole milk
- 1 1⁄2 cups half-and-half
- one 15-ounce can unsweetened pumpkin puree (1 3/4 cups)
- 4 tablespoons unsalted butter
- 1 tablespoon pure vanilla extract
-
TOPPING
- 2 cups heavy cream
- 1⁄4 cup confectioners' sugar
- 2 tablespoons minced crystallized ginger
- 1 cup coarsely crumbled store-bought gingersnap cookie (about 4 ounces)
directions
- PUDDING: In a medium bowl, combine the egg yolks, sugar, cornstarch, cinnamon, nutmeg, cloves and salt. Using a handheld electric mixer, beat at medium speed until the egg yolk mixture is thickened and light yellow, about 4 minutes.
- In a medium saucepan, heat the milk and half-and-half until small bubbles appear around the rim. Gradually beat 1 cup of the hot milk mixture into the egg yolk mixture, then add the egg yolk mixture to the saucepan. Cook over moderate heat, stirring constantly with a heatproof rubber spatula, until the pudding is gently boiling and as thick as mayonnaise, 6 to 7 minutes. Remove from the heat.
- In a small skillet, cook the pumpkin puree over high heat, stirring constantly, until slightly dry, about 3 minutes. Add the puree to the pudding along with the butter and vanilla and stir until the butter melts. Transfer the pudding to a large bowl and press a sheet of plastic wrap directly onto the surface. Refrigerate until very cold, about 4 hours.
- TOPPING: In a large bowl, using an electric mixer, beat the heavy cream with the confectioners' sugar and minced crystallized ginger at high speed until firm peaks form.
- Spoon the pudding into wine glasses or dessert bowls and dollop the ginger whipped cream on top. Sprinkle with the crumbled gingersnaps and serve.
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RECIPE SUBMITTED BY
<p>I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well. We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects. </p>
<p>Our current food interests have been on curries, steak, shellfish, and healthy desserts. The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients.</p>
<p>But we enjoy our wine (we keep a journal) and time together as we cook. When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port. So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines. And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt! </p>
<p>But we do love to indulge! And love entertaining family and friends to sample new creations or enjoy some our famous concontions. </p>
<p>Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals. Just for fun and some interested friends. I'll create a recipe list when I have made more progress.</p>