In the USA, pumpkins are associated with Halloween. They can be used for carving jack-o-lanterns or for cooking. And we know how difficult carving pumpkins is, so I will stick to the cooking part to get into the holiday mood. I made this pudding for the first time and found it to be quite delightful.
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
For the pudding
• 300 g/11 oz pumpkin, kabocha squash or butternut squash (fresh recommended), skinned and cooked, otherwise, canned pumpkin is fine
• 100 g/ ½ cup granulated white or light brown sugar
• 300 ml/ 1¼ cup whole milk
• 75 ml/ 1/3 cup heavy whipping cream
• 3 whole large eggs, plus 1 egg yolk
• 1½ tsp pure vanilla extract
 To make peeling easier and faster, it is best to cook pumpkin/squash first, by steaming or boiling in a pot, baking in oven, or best to microwave. When cooked, outer skin gets soft and by pulling, it simply comes off. Because the skin can be quite tough, very carefully, cut pumpkin/squash in half, scrape all seeds out, place it on a pie dish, cut side down, microwave at high, a few minutes at a time (depending on the size, it will take longer) until soft and cooked. Let it cool until it can safely be handled.
• 6 ramekins, 160 ml/ 5.5 oz capacity
• oven-safe, deep pan/Pyrex for bain Marie
• kettle with boiling water
For maple whipped cream topping
• 120 ml/ 1 cup heavy whipping cream
• 1 Tbsp pure maple syrup
 Place beater’s mixing bowl and whisk attachment(s) in freezer/refrigerator for 15 minutes. Then place whipping cream and maple syrup in bowl and beat until soft peaks form. Put in refrigerator until ready to use.
◊ Position a rack in middle of the oven and preheat to 175°C / 350°F.
◊ Add to the blender, cooled pumpkin/squash, sugar, milk, and blend until pumpkin/squash is well puréed and sugar dissolved. Add cream, eggs, vanilla, and pulse (off and on) to blend but avoid too much foam forming.
◊ Pour mixture into ramekins. With spoon, gently remove excess foam on the top for smoother finish. Place ramekins in oven-safe pan. Place pan in oven and very carefully pour boiling water in the side of pan, half-way up the ramekins. Bake for 25 ~ 35 minutes or until pudding is firmly cooked in the ramekins. Very carefully remove pan from the oven. If too heavy or full with hot water, using heat-safe gloves, remove ramekins from pan and place them in a heat-safe tray. Place tray in refrigerator for 4+ hours, so puddings chill completely.
◊ Pipe maple whipped cream generously on top and serve.
~ Bon Appétit! ~
So, what’s cooking in your kitchen?