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Pumpkin Pudding with Mile High Meringue Recipe | |
American Dessert | |
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Ingredients:
Yield: 12 1/8-cup ramekins2 ½ cup Granulated Sugar 3 tablespoon Water 2 cups Heavy Cream, 1 cup Whole Milk One 15 oz can Unsweetened Pumpkin Puree 8 large Eggs, separated 1 ½ teaspoon ground Ginger ¼ teaspoon freshly grated Nutmeg 1/8 teaspoon ground Cloves Pinch of freshly ground Black Pepper Pinch of salt 1 Vanilla Bean, split, seeds scraped
Directions:
Preheat the oven to 350°.In a medium saucepan, mix 1 cup of the sugar with the water. Using a wet pastry brush, wash down the pan?s side to remove any sugar. Cook over moderately high heat until an amber caramel forms, about 8 minutes. Off the heat, stir in the cream and milk. Cover over moderate heat, stirring, until the caramel is smooth, about 1 minute. In a medium bowl, whisk the pumpkin puree with the 6 egg yolks and 2 whole eggs. Add the cinnamon, ginger, nutmeg, cloves, pepper and a pinch of salt. Gradually whisk in the hot caramel cream. Pour the pudding into twelve 1/8-cup ramekins set in a roasting pan. Pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins. Cover the pan with foil and cut 4 small slits in the top. Bake the puddings for about 40 minutes, or until the centers are just set. Remove the puddings from the water bath. Let cool on a wire rack then refrigerate until completely chilled, at least 1.5 hours. Preheat the broiler. In a large bowl set over a pot of simmering water, whip the 6 egg whites with the remaining 1 1/2 cups of sugar, the vanilla seeds and a pinch of salt. Whip until the sugar has dissolved, 3 minutes. Remove the bowl from the water bath. Beat the whites until stiff, glossy peaks form, 6 minutes. Spread the meringue in swirls over the pudding. Burn meringue with butane torch until golden brown. Serve. | |