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Pudding; Pumpkin Pudding Caramel




Source of Recipe


The Nantucket Holiday Table by Susan Simon


List of Ingredients




3/4 cup plus 2/3 cup sugar

1/3 cup water

6 large eggs

2 cups pumpkin puree

1/2 teaspoon salt

1/2 rounded teaspoon ground ginger

1/2 rounded teaspoon ground cinnamon

1/4 rounded teaspoon ground cloves

3 cups heavy cream

Thinly julienned crystallized ginger for garnish



Recipe



In a small saucepan, combine the 3/4 cup sugar with the water. Bring to a boil, stirring with a wooden spoon and washing down the sides of the pan once or twice with a wet pastry brush. Cook the syrup until it's amber-colored. Immediately remove from heat and pour into an 8-cup charlotte mold or loaf pan. Repeatedly tilt the mold in a circular motion until the sides and bottom are evenly coated. Set aside and let harden.

Preheat an oven to 350 degrees F. In a large bowl, using a whisk, beat the eggs with the 2/3 cup sugar. Add the pumpkin, salt, ginger, cinnamon, cloves, and 2 cups of the heavy cream and whisk until smooth. Pour the mixture into the caramel-lined mold. Place the mold in a baking pan and fill the baking pan with hot water. If using a charlotte mold, the water will only reach one fourth to one third of the way up the sides of the mold. If using a loaf pan, let the water reach halfway up the sides. Bake for 1 hour and 15 minutes to 2 hours (the loaf will cook faster than the mold), or until a tester inserted in the center comes out clean. Let the pudding cool, then refrigerate it for at least 4 hours or, preferably, overnight.

Just before serving, whip the remaining 1 cup cream until stiff. Fill a pastry bag fitted with a wide fluted tip with the cream.

To serve, run a knife around the edge of the mold and invert the mold onto a platter. Decorate the pudding and the platter with rosettes of whipped cream. Decorate the rosettes with the julienned ginger.

SERVES 8-10