Side Pannel
Pumpkin Pudding r4
Pumpkin Pudding r4
- Recipe Submitted by maryjosh on 10/10/2016
Ingredients List
- 1 ½ cups (360ml) milk
- ½ cup (120ml) heavy cream
- 3 large egg yolks
- 1/3 cup (65gr) light brown sugar
- 3 ½ teaspoons cornstarch
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- ½ cup (110gr) pure pumpkin puree
- 1 tablespoon maple syrup
- Whipped cream (optional)
Directions
In large saucepan, heat the milk and heavy cream. Don’t boil it.
In a medium bowl, whisk egg yolks and brown sugar together until thick and pale, about 3 minutes. Add cornstarch, vanilla extract, cinnamon, allspice, nutmeg and salt. Whisk until well combined. Then mix in the pumpkin puree.
To temper the egg yolk mixture, take about 1 cup of hot milk and add it to the egg yolk mixture, whisking vigorously. (If you stop whisking when you add the hot milk, it will cook the egg yolks!) Stir in another cup of hot milk and then transfer the tempered egg mixture to the remaining hot milk. Over medium heat, cook the pudding for 8-10 minutes stirring with a wooden spoon. The mixture will thicken 5 minutes into the process. Slowly stir the mixture to prevent the custard to burn on the bottom. Once thickened, remove from heat and run through the fine sieve. Cover with a plastic wrap and cool to room temperature. Then chill in the refrigerator for at least 1 hour.
Top with whipped cream before serving, if desired.
In a medium bowl, whisk egg yolks and brown sugar together until thick and pale, about 3 minutes. Add cornstarch, vanilla extract, cinnamon, allspice, nutmeg and salt. Whisk until well combined. Then mix in the pumpkin puree.
To temper the egg yolk mixture, take about 1 cup of hot milk and add it to the egg yolk mixture, whisking vigorously. (If you stop whisking when you add the hot milk, it will cook the egg yolks!) Stir in another cup of hot milk and then transfer the tempered egg mixture to the remaining hot milk. Over medium heat, cook the pudding for 8-10 minutes stirring with a wooden spoon. The mixture will thicken 5 minutes into the process. Slowly stir the mixture to prevent the custard to burn on the bottom. Once thickened, remove from heat and run through the fine sieve. Cover with a plastic wrap and cool to room temperature. Then chill in the refrigerator for at least 1 hour.
Top with whipped cream before serving, if desired.
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