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Pumpkin Pudding Parfaits




Source of Recipe


redbook.com


Recipe Link: http://www.redbookmag.com/recipefinder/pumpkin-pudding-parfaits-recipe

List of Ingredients




1 cup(s) pumpkin puree
1/4 cup(s) packed brown sugar
1/2 teaspoon(s) ground cinnamon
3 cup(s) whole milk
2 tablespoon(s) butter, cut into small pieces
1/2 cup(s) granulated sugar
3 tablespoon(s) constarch
1/8 teaspoon(s) salt
4 large egg yolks
2 teaspoon(s) vanilla extract
1 tablespoon(s) purchased butterscotch-caramel sauce

Recipe



1.In a small saucepan, combine the pumpkin puree, brown sugar, and cinnamon. Cook over medium heat, stirring frequently, 10 minutes or until the puree thickens slightly and becomes smoother. Set aside.

2.In a microwave-safe bowl, combine 2 cups milk and the butter. Microwave on High, until the milk is hot, about 2 minutes.

3.Meanwhile, in a heavy medium saucepan, whisk the granulated sugar, cornstarch, and salt until blended. Add the remaining 1 cup cold milk and whisk until smooth. Add the egg yolks and whisk until blended; whisk in the hot milk mixture. Cook over medium heat, stirring constantly with a heatproof rubber spatula until the pudding thickens and comes to a boil, scraping the bottom of the pan as you stir. Reduce the heat to low and simmer 1 minute, stirring constantly. Remove the pan from the heat and whisk in the vanilla. Pour the pudding through a sieve set over a bowl. Measure 1 1/3 cups of the pudding and stir into the pumpkin mixture. Bring to a simmer over medium heat, and cook for 1 minute, stirring constantly.

Spoon the pumpkin pudding into 6 dessert glasses. Pour the remaining vanilla pudding over the pumpkin pudding. Let the puddings cool and then place plastic wrap directly on surface of pudding to cover; refrigerate until cold, about 4 hours. Before serving, drizzle each pudding with 3/4 teaspoon butterscotch sauce.