Ghostly Pumpkin Pudding
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
52
Spice
42
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
Whole Milk1 cups
Sugar1 tsp
Ground Cinnamon1 pinch
Salt (fine)2 large
Egg White1 tsp
Cream Of TartarDirections:
1
For pudding: Put 1 tablespoon of cold water in a large bowl
2
Sprinkle gelatin over the surface, do not stir, and set aside until gelatins softens and blooms Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water
3
Whisk milk, sugar, yolks, cinnamon and salt in a heat-proof bowl
4
Set the bowl above the boiling water and cook, stirring constantly with a heat-proof spatula, until mixture begins to thicken and coats the back of a spoon and almost boils, 10 to 12 minutes
5
Immediately remove from the heat and pour over the gelatin, whisking constantly until gelatin is completely dissolved and evenly distributed
6
Whisk in pumpkin until combined and completely smooth
7
Evenly divide mixture into 12 small 3-ounce cups (paper works fine) and refrigerate until set, about 4 to 8 hours
8
For topping: Bring a few inches of water to a boil in a saucepan that can hold a stand mixer's bowl above the water
9
Whisk the 2 egg whites, sugar, cream of tarter, and salt in the bowl by hand
10
Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes
11
Transfer bowl to mixer and beat with the whisk attachment at medium-high speed until eggs hold a stiff peak, about 5 minutes
12
Spoon topping onto puddings in the shape of a ghost
13
Decorate with candy eyes and refrigerate until ready to serve