Ingredients
-
-
4
-
1
-
1/4
-
1
-
1/4
-
1
-
1
-
1 1/2
-
1 1/2
-
1 3/4
-
4
-
1
-
-
2
Directions
Pumpkin Pudding With Candied Ginger Whipped Cream, This decadent pudding will blow your guests away! This is perfect for Thanksgiving Dessert The recipe is a favorite from Grace Parisi of Food & Wine and it appeared in the Thanksgiving Cook It Now article MAKE AHEAD The pumpkin pudding can be prepared through Step 3 and refrigerated for up to 3 days Wine: The nutty caramel and spice notes in a tawny port such as Taylor Fladgate 20-year-old will blend with the warm spices in this pudding Or try a New World sweet Smillon such as the 2002 Yalumba botrytis from Australia Cook time is 4 hours for refrigeration , Love it!
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Steps
|
1
Done
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Make the 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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Make the 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. |
|
5
Done
|
Spoon the Pudding Into Wine Glasses or Dessert Bowls and Dollop the Ginger Whipped Cream on Top. Sprinkle With the Crumbled Gingersnaps and Serve. |
