Ingredients
Pudding Base
- 480 g Whole Milk
- 240 g Heavy cream (36% fat)
- 240 g Pumpkin puree
- 160 g Egg yolk (yolk of 8-10 eggs)
- 200 g Granulated sugar
- 50 g Corn starch
- 50 g All purpose flour
- 2 teaspoon Pumpkin pie spice
- 110 g Unsalted butter (room temperature, soft)
- Pinch of salt
Toppings
- Chantilly cream (homemade whipped cream)
- Toasted pecans, roughly chopped
Instructions
- Whisk Egg Yolks and Sugar: In a bowl, whisk the egg yolks and granulated sugar by hand until the mixture becomes pale and slightly thickened, about 1 to 2 minutes. Then add the cornstarch and all-purpose flour, whisking until the mixture forms a smooth paste with no lumps.
- Heat Pumpkin Mixture: In a saucepan over medium heat, combine the whole milk, heavy cream, pumpkin puree, a pinch of salt, and pumpkin pie spice. Heat gently until small bubbles form at the edge of the pan but do not boil.
- Temper Egg Mixture: Place the egg yolk bowl steady on a damp towel to avoid slipping. Slowly pour the hot pumpkin mixture into the egg yolks in a steady stream, whisking vigorously to combine and prevent curdling.
- Cook Pudding: Pour the combined mixture back into the saucepan. Cook over medium heat, whisking constantly until the mixture thickens and coats the back of a spoon. When it starts to boil, continue whisking and cooking for an additional minute to ensure the pudding is fully cooked.
- Strain and Add Butter: Strain the pudding through a fine sieve into a clean bowl to remove any lumps or cooked egg bits. While still warm, stir in the softened unsalted butter in three additions until the pudding becomes glossy and smooth.
- Chill Pudding: Spoon or pipe the pudding into serving glasses or ramekins, wiping the rims clean. Cover the surface directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator until fully set, about 3 hours.
- Toast Pecans: In a dry skillet over medium heat, toast the pecans until fragrant and slightly darker, about 3-5 minutes. Remove from heat, allow to cool, then roughly chop.
- Prepare Chantilly Cream: Whip cream with a bit of sugar and vanilla to make Chantilly cream, if not using pre-made.
- Serve: Just before serving, remove the plastic wrap from the pudding cups. Top each serving with a generous dollop of Chantilly cream and sprinkle with toasted pecans.
- Storage: Keep any undecorated pudding cups covered in the refrigerator for up to 2 to 3 days. Do not freeze as the texture may be compromised.
Notes
- Be sure to whisk constantly when cooking the pudding to prevent lumps and curdling of the eggs.
- Tempering the egg yolks with the hot pumpkin mixture is crucial for a smooth custard.
- Using room temperature softened butter ensures it incorporates smoothly for a glossy finish.
- Covering the pudding directly with plastic wrap prevents a skin from forming on top as it chills.
- Toast the pecans just before serving to retain their crunch and flavor.
- This pudding is not suitable for freezing as it may separate or change texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
